Slow Roasted Salmon with Quick Pistachio Pesto

three slow roasted salmon fillets with quick pistachio pesto on a rimmed baking sheet

Slow roasting is a very forgiving method that takes a little time, but results in beautifully moist, incredibly flavorful salmon. Add a quick pistachio pesto and dinner is served!



For the salmon:
4 6 ounce salmon fillets
1 T extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp ground black pepper

For the pistachio pesto:
1/3 C pistachios, roasted and shelled
2 C parsley
4 scallions, trimmed and chopped into 2 inch pieces
1 T rice wine vinegar
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 C extra virgin olive oil
1/4 C water


Preheat your oven to 275°F.

Place salmon fillets on a rimmed baking sheet (you can line it with foil or parchment for easy cleanup, but it’s totally optional) and drizzle with one tablespoon olive oil. Use your hands to coat each fillet with the oil, on all sides. Then season with kosher salt and black pepper.

Bake the salmon for 20-25 minutes or until a fork inserted into the thickest part of the fillet meets no resistance and the meat just begins to flake*. The fillets may look a little underdone on the very top – that’s OK. If your salmon still has its skin, it should separate easily when cooked. Discard the skin before serving.

While the fish cooks, make the pesto by pulsing the pistachios, parsley, scallions, rice wine vinegar, salt, and pepper in a food processor or blender or until everything is chopped very fine (you might need to scrape down the sides once during the process). Then with the machine running, drizzle in the olive oil, and then the water until you have a saucy consistency and everything is well blended. Taste and adjust seasoning if necessary.

Serve fish with a large dollop of pesto.


*If you’re using a meat thermometer (which I totally recommend) you’re looking for an internal temperature of 120-125°F in the thickest part of the fish

Keywords: slow roasted fish, foolproof fish, easy weeknight dinner, non-dairy pesto