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pink atlantic salmon on a white plate covered in green genovese pesto sauce
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5 from 1 vote

Genovese Pesto Salmon

This Baked Pesto Salmon recipe is made with Barilla Genovese Pesto sauce, salmon, parsley, and salt and pepper. With just a few ingredients, it's a quick, filling recipe perfect for a healthy dinner. 
Prep Time4 mins
Cook Time15 mins
Course: Entree
Cuisine: American
Keyword: baked fish, healthy, quick dinner, salmon
Servings: 4 people
Author: Kat
Cost: 20


  • 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


  • 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