Baked Pesto Salmon & Roasted Zucchini Gnocchi Recipe

My love for salmon and pesto inspired me to create this delicious baked pesto salmon and roasted zucchini gnocchi recipe. It has become a go-to for busy weeknights and dinner parties alike, and I am excited to share it with you all today. 

This easy recipe is packed with flavor and is a delicious way to incorporate healthy fats and protein into your meals. So let’s dive in and learn how to make this mouth-watering dish!

The Perfect Combination: Salmon and Pesto

To start off, I want to talk about why salmon and pesto are such a great combination. Salmon is a nutritious and versatile fish that is high in protein, omega-3 fatty acids, and B vitamins. It is also a great source of potassium, selenium, and vitamin D. Pesto, on the other hand, is a sauce made from fresh basil, pine nuts, olive oil, garlic, and Parmesan cheese. It adds a burst of flavor to any dish and is full of healthy fats and antioxidants. Together, they make a powerhouse of a meal that is both delicious and nutritious.

Preparing the Baked Pesto Salmon

To make this dish, you will need two 6-ounce salmon filets, prepared pesto, and a baking sheet. First, preheat your oven to 400º. Season the salmon filets with a little salt and black pepper, then generously smear the top of each filet with an even layer of pesto. This will infuse the salmon with rich, aromatic flavors. Place the salmon on a baking sheet lined with foil for easy clean-up.

Bake the salmon for 12-15 minutes, until it flakes easily with a fork and has a beautiful, golden crust. It is important to check the internal temperature of the salmon to ensure it is cooked to your liking. For medium-rare, it should be 125-130ºF, for medium it should be 135-140ºF, and for well-done it should be 145-150ºF. I recommend using a meat thermometer to get an accurate reading. Once the salmon is cooked, remove it from the oven and let it rest for a few minutes before serving.

Roasting Zucchini and Making Creamy Zucchini Sauce

While the salmon is baking, you can prepare the zucchini and sauce. Cut the zucchini into chunks and place them on a baking sheet. Drizzle with olive oil and season with salt, black pepper, and garlic powder. Roast them in the oven for 20 minutes until they are tender and slightly caramelized. 

To make the creamy zucchini sauce, transfer the roasted zucchini to a blender along with 1/4 cup of light coconut milk. Blend until smooth and creamy. If needed, add more coconut milk for your desired consistency. 

Cooking the Gnocchi

While the salmon and zucchini are cooking, you can also cook the gnocchi. I used cauliflower gnocchi, but you can use any type you prefer. Simply bring a pot of water to a boil, add a pinch of salt, and cook the gnocchi for 2-3 minutes or until they float to the surface. Drain the gnocchi and pour the creamy zucchini sauce over top for a tasty and healthy alternative to traditional pesto sauce.

Adding the Finishing Touches

Once everything is cooked, it’s time to plate your dish! I like to serve the gnocchi with the roasted zucchini sauce and top it all off with the beautifully roasted pesto salmon. For an extra kick of flavor, you can add grated Parmesan and crushed red chili flakes on top. This adds a nice touch of heat to the dish. And just like that, your delicious baked pesto salmon and roasted zucchini gnocchi is ready to be enjoyed!

What to Do with Leftover Salmon and Pesto

If you have any leftovers, you can store them in an airtight container in the fridge for up to 3 days. You can also freeze the cooked salmon for up to 2 months. 

Just make sure to wrap it tightly in plastic wrap and then place it in an airtight container. As for the leftover pesto, you can use it in many other dishes like pesto chicken, as a spread on sandwiches, or even in a salad dressing. Be creative and experiment with different ways to use it!

Health Benefits of Pesto Salmon and Roasted Zucchini Gnocchi

Not only is this dish delicious, but it also has many health benefits. Salmon is a great source of protein and healthy fats, while zucchini is low in calories and high in nutrients like vitamin C, potassium, and fiber. The creamy zucchini sauce is a healthier alternative to traditional pesto sauce, as it is lower in calories and fat content. Plus, it adds a nice dose of veggies to your meal. Overall, this dish is a great option for those following a low-calorie or low-carb diet.

Making Your Own Pesto

While you can easily buy pre-made pesto at the grocery store, making your own homemade basil pesto is a great idea. You can control the ingredients and adjust the flavors to your liking. Plus, it’s a great way to use up any leftover basil or other fresh herbs you may have. I have a simple and delicious homemade pesto recipe on my blog that you can check out. Trust me, once you make your own pesto, you’ll never go back to store-bought.

Variations and Serving Suggestions

This recipe is very versatile and can be customized to your liking. You can use different types of pesto, like vegan pesto or homemade pesto. For a lower carb option, you can serve the salmon and zucchini sauce over brown rice instead of gnocchi. You can also add other side dishes like green beans, roasted bell peppers, or cherry tomatoes for a complete and balanced meal.

Using an Air Fryer

If you have an air fryer, you can also make this dish there. Simply place the salmon filets in the air fryer basket and cook for about 8-10 minutes at the hottest setting. For the zucchini, you can toss them in the air fryer for about 5 minutes after they have been roasted in the oven. This will give them a nice crispy texture. Using an air fryer is a great option for those who are short on time or want to avoid turning on the oven.

This baked pesto salmon and roasted zucchini gnocchi recipe has become one of my favorite ways to enjoy fresh salmon. It is a simple and tasty meal that is perfect for busy weeknights or even a dinner party. With just a few ingredients and minimal cooking time, you can whip up a delicious and healthy dinner in no time. I hope you give this recipe a try and enjoy it as much as I do. Bon appétit!

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