Meatless Friday: Salmon with Lemon Pesto


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For a long time, I’ve made this recipe using pesto from a jar. But my husband recently discovered a sensitivity to soybean products, and nearly every commercial brand is made with soybean oil. So, fresh pesto! It’s actually really easy to make. The lemon zest is optional, but it gives it an unexpected twist.

"Salmon with pesto" by Karen Ullo (

Copyright 2017 Karen Ullo. All rights reserved.

½ box linguine, prepared according to package
2 salmon fillets
Juice and zest of 1 lemon
White wine
2 cloves garlic, finely chopped
2-3 tbs. chopped fresh basil
1 tbs. dried basil
¼ cup olive oil
½ tsp. salt
Shredded parmesan cheese

For the fish:

Preheat oven to 350. Line a baking pan with cooking spray, then place the fish in it. Drizzle the fillets with white wine, then lemon juice, enough to fully coat the flesh. Add a few small knobs of butter. Bake for about 20 minutes.

For the sauce:

Sauté the garlic in a small amount of butter until slightly brown. Remove from heat and place in a mixing bowl. Add a heaping teaspoon of lemon zest, fresh basil, dried basil, salt, and olive oil. Stir to combine.

Serve the fish with 1-2 tsp. sauce per portion, then toss the remaining sauce with the pasta. Garnish both with parmesan cheese.


What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2017 Karen Ullo


About Author

Karen Ullo is the author of two novels, Jennifer the Damned (2015) and Cinder Allia (2017). She is also the managing editor of the Catholic literary journal Dappled Things, as well as a wife and mother of two. Find out more at

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