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Easy Baked Salmon With Asian Cilantro Pesto photo

Baked Salmon With Asian Cilantro Pesto

This Baked Salmon With Asian Cilantro Pesto is a flavor explosion! Quick, healthy, and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon:
  • 4 fillets sockeye salmon about 4 ounces each
  • 1 tablespoon Olive oil
  • to taste Salt
  • to taste Pepper
  • 1/2 cup Sriracha-flavored almonds
  • 1 cup Cilantro freshly chopped
  • 1 cup Bok choy leaves lightly packed and chopped
  • 1 tablespoon Fresh lime zest
  • 2 tablespoons Fresh lime juice
  • 1 clove Fresh garlic minced
  • 1 tablespoon Fresh ginger minced
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Reduced-sodium soy sauce
  • 2 tablespoons Green onions chopped

Equipment

  • Baking sheet
  • Food processor
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Directions:
  1. Step 1: Preheat your oven to 400°F (200°C) for even cooking.
  2. Step 2: Line a baking sheet with parchment paper or aluminum foil. Place salmon fillets skin-side down, drizzle with olive oil, and season with salt and pepper.
  3. Step 3: In a food processor, combine sriracha-flavored almonds, cilantro, bok choy leaves, lime zest, lime juice, garlic, ginger, rice vinegar, soy sauce, and black pepper. Pulse until blended, then drizzle in olive oil until desired consistency.
  4. Step 4: Spread a generous amount of the pesto over each salmon fillet.
  5. Step 5: Bake in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork.
  6. Step 6: Let the salmon rest for a few minutes, then garnish with chopped green onions before serving.

Notes

  • Leftovers can be stored in an airtight container for up to 2 days.
  • Pesto can be made in advance and stored in the fridge for up to a week.
  • Pair with steamed rice or sautéed vegetables for a complete meal.