The Simplest Salmon You Will Ever Make

Salmon with Pesto and Puff Pastry_closeup

I don’t often get to eat a good piece of fish. Because R doesn’t touch the stuff and because I live in a studio apartment and I don’t want my pillow to smell all too similarly to what I just put in my stomach, I rarely get to cook fresh fish. But last night I wasn’t in a pasta mood and I had had chicken the night before and I was really just craving a nice piece of fish.

I didn’t want to get fancy and I really didn’t want my apartment to smell fishy, so I wanted a recipe that baked in the oven. As I scrolled through my “to cook” list of links that is constantly growing, I rediscovered a salmon recipe from Giada that I had bookmarked months ago. The recipe seemed simple enough and although I don’t think I’ve ever baked salmon before, I was certainly willing to try.

Salmon with Pesto and Puff Pastry_raw_salmon

The process is so simple I feel a little silly spelling it out like this. The salmon – topped with slivered almonds – and pieces of puff pastry go on the same, foil-lined baking sheet and into the oven for… wait for it… wait for it…

Salmon with Pesto and Puff Pastry_raw

10 MINUTES! That’s it! Then a slathering of store-bought pesto (you can make your own if you’d like, overachiever), a few tomatoes and topped with the salmon and you’ve got yourself a meal in 15 minutes. Take that Rachael Ray! I love the presentation, the colors are gorgeous and it was just so tasty! The creaminess of the salmon mixed with the salty tang of the pesto, plus the fruity burst of tomato and the flaky bits of puff pastry made this recipe an all around winner. I cannot wait to make it again!

Salmon with Pesto and Puff Pastry_above

In case I haven’t emphasized this enough – this is the easiest recipe EVER! I’m not even sure it counts as “cooking.” But if Giada says it is, then I’ll believe her!

Salmon with Pesto and Puff Pastry
Recipe adapted from Salmon with Puff Pastry and Pesto by Giada DeLaurentiis.

2 pieces frozen, store-bought puff pastry
2 4-6 oz. pieces fresh salmon
2 Tbs. Slivered or sliced almonds
2-4 Tbs. pesto
Sliced tomatoes
Salt and pepper


Preheat oven to 400 degrees. Line a baking sheet with foil and place puff pastry on sheet so that they are not touching. Salt and pepper the salmon, then sprinkle almonds on the top and place salmon on the same baking sheet – not touching each other or the puff pastry.

Bake in oven for 10 minutes. When done, place a piece of puff pastry on each place. Spread 1-2 Tbs. pesto on each piece. Lay sliced tomatoes on the pesto. Place salmon on top and serve.

More Recipes Like This:
Salmon in a Snap
Baked Salmon with Tomatoes, Spinach & Mushrooms
Quick ‘N Creamy Salmon

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  • Sarah

    I have a bunch of salmon in my freezer and that sounds like a simple and tasty way to enjoy it. I am going to try this soon!

  • Hillary

    That is some gorgeous salmon! Nicely done.

  • Joy

    That looks so yummy! I love salmon and will eat any way it’s cooked (or not cooked). :)

  • tigerfish

    I can’t agree more that this is an easy recipe. I did it the same way! But since I do not have an oven for baking, I use my portable(small) George Foreman grill to grill my salmon and they were ready in less than 10 mins. Indeed, the simplest salmon I ever make :)

  • Christie

    Really love this! It’s made me wonder about whizzing up whole almonds and making a crust for the topping – maybe with some lemon zest and herbs… I know this would take a bit longer, but it might just be worth it if you have some time up your sleeve. Yes?

  • Maxine

    Christie – I love your idea for a crust! Sounds like a great way to make the dish a little more elaborate. I will have to try that next time – thanks! :)

  • Roro

    We are Garlic lovers , so I added some and a little lemon..Boy did it go over well… The family just had a feast…Terrific!

  • Millie

    I don’t like salmon, can someone offer recipes that don’t call for salmon.

  • Wagner Pellerin

    I’m going to do it with Cod today,can’t wait,thanks.

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  • Hoover u5507 900

    Great recipe,I think Im going to give it a try since it seems easy enought to make.Thanks for sharing.

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