Go Back
Easy Baked Salmon With Asian Cilantro Pesto photo
Print Recipe Save it for later

Baked Salmon With Asian Cilantro Pesto

This Baked Salmon With Asian Cilantro Pesto is healthy, quick, and bursting with flavor!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

For the Salmon:

  • 4 fillets sockeye salmon (about 4 ounces each)
  • Olive oil to taste
  • Salt and pepper to taste

For the Cilantro Pesto:

  • 1/2 cup sriracha-flavored almonds
  • 3/4 cup cilantro thoroughly chopped and tightly packed
  • 1 1/2 cups bok choy leaves roughly chopped and lightly packed
  • 1 teaspoon fresh lime zest
  • 1 teaspoon fresh lime juice
  • 1 teaspoon fresh garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 1/2 teaspoons rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1-2 teaspoons reduced-sodium soy sauce (additional)
  • Pinch of black pepper
  • 2 tablespoons olive oil
  • Green onion chopped, for garnish

Instructions

  • Step 1: Preheat your oven to 375°F (190°C).
  • Step 2: Place the sockeye salmon fillets on a baking sheet lined with parchment paper. Drizzle a little olive oil over each fillet, then season with salt and pepper to taste.
  • Step 3: In a food processor, combine the sriracha-flavored almonds, chopped cilantro, bok choy leaves, lime zest, lime juice, minced garlic, minced ginger, rice vinegar, soy sauce, black pepper, and 2 tablespoons of olive oil. Pulse until the mixture is well combined but still slightly chunky. Taste and adjust seasoning if necessary.
  • Step 4: Spread the cilantro pesto generously over each salmon fillet. Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Step 5: Once the salmon is done, remove it from the oven and let it rest for a few minutes. Garnish with chopped green onions before serving. Pair with steamed rice or a fresh salad for a complete meal.

Equipment

  • Baking Sheet
  • Food processor or blender
  • Mixing Bowl
  • Sharp Knife
  • Measuring cups and spoons

Notes

  • Salmon is best when cooked to an internal temperature of 145°F (63°C).
  • For a nut-free version, substitute sriracha-flavored almonds with sunflower seeds.
  • The cilantro pesto can be stored in the refrigerator for up to a week.