Roasted Salmon with Spring Pesto

Story by Natalie
Roasted Salmon with Spring Pesto
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Last week my mom admitted publicly to our church’s women's group that she never actually reads my blog posts, but my feelings aren’t hurt. In fact, given the nature of this post I might be a bit relieved. My mother does many things well, and my love of cooking and hospitality is due in large part to how effortless she made it all look growing up, but no one is perfect. As a child, there were two dinners that I could smell from my bedroom, and prior to even taking my place at the dinner table my stomach would begin to turn: taco casserole (still can’t do that one) and baked salmon. Oh, the salmon. I hated it. I would drench that poor fish in tartar sauce to drown out it’s dry,  fishy flavor. If you’re reading this and thinking “what dry fishy flavor? Are we talking about the same fish?” It wasn't until my early 20’s when I had a piece of properly cooked salmon that I realized what I'd known as a kid was either 1. Not fresh or filleted properly or 2. Overcooked. And I'm fairly certain it was both.

Think peas, mint, pistachios and carrot tops, all blending together to make one vibrant and earthy pesto.

Roasted Salmon with Spring Pesto

Fast forward 10 years and present day Natalie is a salmon LOVER through and through. I've discovered just how moist and completely tasty it can be and I haven't looked back. Luckily for me I live in salmon country. Right about now it’s full of delicious flavor as it's peaking in harvest and I can’t get enough of it. Our local Fred Meyer store has had an incredible selection of fresh, wild caught salmon and any day now they’ll be carrying my favorite, Copper River salmon!

Last week, inspired by the salmon harvest and the changing season, I tossed everything that reminded me of spring into a food processor. Think peas, mint, pistachios and carrot tops, all blending together to make one vibrant and earthy pesto. I spooned it atop a beautiful, roasted fillet of salmon, along with some colorful shaved spring veggies and herbs, and dinner was done!

After a long winter I’m really longing for summer (with its berries and tomatoes) to just get here already, but in the meantime I’ve resolved to enjoy every moment of spring and all that it has to offer. Oh, and mom, if you happen to read this one post, you’re a great cook. I love you and thank you for everything (except maybe that taco casserole).

This is a sponsored post written by TMP on behalf of Fred Meyer. The opinions and text are all ours. Thank you for supporting the brands we love.

Roasted Salmon with Spring Pesto

Roasted Salmon with Spring Pesto

Serves 4

Spring Pesto

1 cup peas, fresh or frozen and thawed
1 cup pistachios, unsalted
1/2 cup grated parmesan cheese
1/4 cup fresh mint, leaves only
8-10 fresh basil leaves
1/2 cup cilantro, leaves and soft stems, roughly chopped
1 cup packed carrot tops, rough stems removed
1/2 cup loosely packed radish stems
3 garlic cloves, smashed
1 tbsp lemon zest
1 tbsp lemon juice
1/2 tsp sea salt


1.5 lb salmon filet
olive oil
salt and pepper
lemon juice
4-5 rainbow carrots, ribboned
2-3 radishes, thinly sliced
fresh mint


  1. In a food blender add all pesto ingredients. Blend until fully combined and coarse in texture. If necessary, slowly add in more olive oil while blade is running on low. Set aside. Can be made ahead and stored in the refrigerator for up to a week.
  2. Preheat oven to 300°. On a parchment lined baking sheet lay the fillet skin side down. Brush salmon with olive oil and season generously with salt, pepper and a squeeze of fresh lemon juice. Bake for 20-25 minutes until the salmon begins to flake. You want the inside to still be shiny and opaque.
  3. Brush with spring pesto and top with rainbow carrots, radishes and fresh herbs. Serve with extra pesto and enjoy!