Pregnancy Friendly Herb Pesto Baked Salmon
Total time25 min
Prep time10 min
Cook time15 min
4.6(20)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp fine sea salt
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- 2 cloves garlic, peeled
- ⅓ cup olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Combine the basil, parsley, garlic, lemon juice, turmeric, and 1/4 tsp salt in a food processor. Pulse 5–6 times until roughly chopped. With the motor running, stream in the 1/3 cup olive oil and process until the pesto is smooth and bright green, about 30 seconds, scraping down the sides once.
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