Crispy Salmon with Pesto and Vegetables

Best ever crispy salmon topped with pesto and served with cheesy parmesan roasted vegetables like cauliflower and broccoli. Cook the salmon on the stovetop or in an air fryer. This delicious 30-minute dinner is nutritious, gluten-free, and high protein!

The best pesto topped salmon

Salmon and pesto is one of those combinations that sounds weird but tastes incredible! I love blackened salmon too, but this pesto one is next level. I have been on a pesto salmon kick lately so I needed to share this family favorite recipe with you.

You can cook the salmon on the stovetop or in the air fryer. It’s super crispy on the outside but tender and flakey on the inside.

I topped this crispy salmon with the best homemade nut-free basil pesto and served it with super cheesy parmesan roasted veggies like cauliflower and broccoli.

This crispy salmon with pesto and vegetables is sure to be your new favorite under 30-minute weeknight meal. Your kids will love it too!

Why you’ll love this healthy recipe

• Ready in under 30 minutes.
• Healthy dinner, lunch, and meal prep.
• Salmon topped in a homemade nut-free pesto that takes 5 minutes to make.
• This crispy salmon recipe can be cooked in the air fryer or on the stove.
• It’s gluten-free and can be made low carb and keto.
• Served with cheesy oven-roasted cauliflower and broccoli.

Ingredients

This crispy salmon with pesto and vegetables recipe calls for a handful of simple and healthy ingredients. You need cauliflower, broccoli, pesto, and a few others. Here is a list of ingredients so you are prepared:

• Salmon: You can use either frozen salmon or fresh salmon. If frozen, let the salmon come to room temperate for 3 – 6 hours or defrost by placing it in the refrigerator the night before or the morning of.
• Cauliflower: I love roasted cauliflower! It is tender, crispy, and full of micronutrients.
• Broccoli: Full of nutrients, fiber, Vitamin C, and magnesium! You need 1 medium head.
• Olive Oil: To help crispy up the vegetables and the salmon skin if you are cooking it on the stovetop. You can substitute it with avocado oil, vegetable oil, or canola oil.
• Garlic: Fresh minced garlic is the best for the maximum garlic flavor. If you absolutely have to you can substitute with 1 tsp of garlic powder.
• Parmesan: To roast with your cauliflower and broccoli. It makes the veggies super cheesy and delicious.
• Lemon: Freshly squeezed lemon juice is the best and not from the bottle. It give this dish a tangy flavor.
• Salt & Black Pepper: For seasoning.
• Pesto: You need 1 batch of Nut Free Basil Pesto or your favorite store-bought one. I love Trader Joe’s Kale Pesto.

Kitchen tools required

You only need a few kitchen utensils to make this pesto topped salmon. Here is a list:

• Mixing Bowl
• Baking Sheet
• Parchment Paper
• Air Fryer or Saute Pan
• Tongs
• Measuring Tools: 1 tablespoon and 1/3 cup

How to make crispy salmon with pesto and vegetables

This crispy salmon and vegetable recipe comes together in under 30 minutes. You’ll start by roasting the parmesan cauliflower and broccoli; then, you’ll prepare the basil pesto; and finally, cook the salmon in the air fryer or on the stovetop. Here are step-by-step directions:

Step 1:

First, preheat oven to 425°F and line a baking sheet with parchment paper.

Step 2:

Then, in a mixing bowl, combine the cauliflower and broccoli florets with 1 tablespoon of olive (or avocado oil) and the minced garlic. Spread across the lined baking sheet and sprinkle with parmesan. Baked for 25 – 30 minutes, stirring halfway through. Remove when desired crispiness is achieved and they are fork-tender.

Step 3:

Next, in a small bowl, add pesto or salsa verde. If thick, add 1 Tablespoon of hot water. Repeat until you reach your desired consistency.

Step 4:

Meanwhile, pat salmon dry with a paper towel and generously season with salt and pepper on both sides.

Step 5:

If you want to cook your salmon on the stove, follow these instructions:

When the vegetables have 10 minutes left, heat a pan over medium-high heat with 2 Tbsp of olive oil. When the oil is hot, place the salmon fillets skin-side down into the saute pan. Use your spatula to gently press the fish into the pan and cook for 90 seconds to brown and crisp the skin.

Lower the heat to medium, and cook for 2 – 3 additional min. Gently flip the salmon fillets, and cook for additional 2 – 4 minutes, or until the desired doneness.

Step 6:

If you want to cook your salmon in the air fryer, follow these instructions:

When the vegetables have 15 minutes left, preheat your air fryer to 380°F, place seasoned salmon fillets skin side down, and air fry for 8 – 10 minutes or until it reaches desired doneness.

Step 7:

Plate cooked salmon with the roasted vegetables. Drizzle the top of your salmon with pesto and serve with a lemon wedge. Enjoy!

Tips for making flakey salmon with crispy skin

Here are my pro tips for making the best crispy skin salmon with a flakey and tender inside:

1. Pat both sides of your salmon dry before seasoning and cooking! Removing extra moisture will ensure super crispy skin!
2. Make sure the oil is hot before you place salmon in the pan! Hot oil is KEY for crispy salmon skin. Medium to cool oil will just make your salmon skin soggy.
3. Preheat your air fryer. If you are using an air fryer, it is super important to place the seasoned salmon in a hot air fryer basket.
4. Cook salmon skin side down first! You MUST place your salmon skin side down in the pan. Cook for 90 seconds on high then reduce the temperature to medium for 2 – 3 minutes before flipping.

Air fryer salmon instructions:

You can easily air fryer the salmon in this recipe. Simply preheat your air fryer to 380°F, place seasoned salmon fillets skin side down, and air fry for 8 – 10 minutes or until it reaches desired doneness.

Frequently Asked Questions

Can I air fry frozen salmon?

You can use frozen or fresh salmon in this recipe. lf frozen, let the salmon filets come to room temperate for 3 – 6 hours or defrost them by placing them in the refrigerator overnight or for 8+ hours.

Will frozen salmon get crispy?

Yes, just ensure that the salmon is defrosted and the olive oil is hot before cooking.

Can I use store bought pesto?

I love making homemade pesto because it is healthier and tastes fresher. However, you can certainly use 1/2 cup to 2/3 cups of store-bought pesto if needed.

Is this recipe healthy?

Yes, this pesto salmon with parmesan roasted vegetables is a healthy recipe. It’s gluten-free, high in protein, and very nutritious. There are no sugars or random ingredients.

Can I make it low carb and keto?

To make this recipe keto-friendly and low-carb, just replace the broccoli with another small head of cauliflower.

How to store and reaheat leftovers:

Storing: Simply divide the cooked salmon filets and veggies into separate airtight containers and store in the fridge for up to 5 days.

Reheating: For best results, reheat leftover salmon and veggies in a microwave for a minute or so – Would not recommend baking or sauteing already cooked fish (to avoid over-drying and cooking).

If you love this salmon recipe, try these next!

• Furikake Salmon Bowls
• Blackened Salmon Caesar Salad
• Teriyaki Salmon Buddha Bowl

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Recipe by Tati Chermayeff (Healthful Blondie) + Photos by The Travel Palate

I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!

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