I received this product for free from Moms Meet in order to review Barilla Genovese Pesto. Compensation for this post was provided and this page may contain affiliate links. As always, all opinions are my own.
Well Fall is here with a vengeance I guess. I have always thought Alabama had mild weather but we have almost constant drizzling rain lately. My migraines have not liked that at all. So I haven’t been cooking a lot but I received a really cool new product that I had to try out. Barilla® Creamy Genovese Pesto has been such a great addition to my routine! I have tried on so many things lately. It can be used in so many ways like stirred into pasta and grains, spread onto sandwiches and toast, marinated with meats and veggies, and as a dip for crackers and vegetables. I just had to try it for a Genovese Pesto Salmon Recipe.
I used it in a one pan meal with asparagus and small Yukon gold potatoes because they can all be cooked in 20 min. But it works great by itself as well. It is so easy to make salmon. I usually cook mine on top of foil or parchment paper to make sure it doesn’t stick. I also usually make a few with Cajun spice for my husband because he likes everything hot. All the rest I just use parsley and salt and pepper plus the amazing Genovese Pesto sauce. Barilla Creamy Genovese Pesto is a flavor-packed, versatile, and convenient pantry staple that satisfies cravings for Italian food. And it really goes a long way. The first time I made it I used a tablespoon on each and I really could have used so much less. I also really just love creamy sauces, you should check out my Creamy Tomato Sauce with Mushrooms and Artichokes Recipe.
Ingredients
salmon filets (I use the 4 oz cuts)
jar of Barilla Creamy Genovese Pesto
1/4 tbsp black pepper and kosher salt
1/4 tbsp parsley
HOW TO MAKE PESTO SALMON
-
- First, preheat the oven to 400F.
- Next, sprinkle the salmon fillets with some salt and pepper. Lay the fish, skin-side-down, on a flat baking pan. If you plan to add veggies, add olive oil to the pan to coat them in.
- Spread 1 tablespoon of the Barilla Genovese Pesto sauce over the salmon. I would use less if you are making several in the same pan.
- Bake uncovered in the preheated oven for 12-15 minutes until the fish is opaque and begins to flake with a fork. A good rule of thumb is bake for 4 to 6 minutes per half inch of your salmon.
- Careful not to overcook. Salmon is moist and flaky when not overbaked.
- The recommendation from the FDA is to cook the salmon to an internal temperature of 145°F. To measure this temperature, insert a food thermometer in the thickest part of the salmon filet until it reads 140-145 °F. It will continue cooking slightly in the hot pan after removing it from the oven.
My kids love this Genovese Pesto Salmon Recipe. My husband ate three salmon filets. And I found out that the Barilla Genovese Pesto doesn’t have to be refrigerated until you open it so its a great staple item. I already bought a new jar because we ate a ton of it with pita bread. My kids call it green dip. Its just so creamy and tasty. And its very inexpensive at less than $4. You should be able to find it in a grocery store near you, just use this locate feature to see if they have it!
Genovese Pesto Salmon
Ingredients
- salmon filets I use the 4 oz cuts
- jar of Barilla Creamy Genovese Pesto 1/4 tbsp on each filet
- 1/4 tbsp black pepper and kosher salt
- 1/4 tbsp parsley
Instructions
- First, preheat the oven to 400F.
- Next, sprinkle the salmon fillets with some salt and pepper. Lay the fish, skin-side-down, on a flat baking pan. If you plan to add veggies, add olive oil to the pan to coat them in.
- Spread 1 tablespoon of the Barilla Genovese Pesto sauce over the salmon. I would use less if you are making several in the same pan.
- Bake uncovered in the preheated oven for 12-15 minutes until the fish is opaque and begins to flake with a fork. A good rule of thumb is bake for 4 to 6 minutes per half inch of your salmon.
- Careful not to overcook. Salmon is moist and flaky when not overbaked.
Notes
