Salmon with Basil Pesto Gnocchi Recipe – Easy Weeknight Dinner

Last Updated on 5 months ago by Neha Deshmukh

Salmon with Basil Pesto Gnocchi Recipe – Easy Weeknight Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a dinner that’s both delicious and doesn’t take all night to make. This Salmon with Basil Pesto Gnocchi is exactly that – a vibrant, flavorful meal that comes together surprisingly quickly. I first made this when I was craving something fresh and comforting, and it’s been a regular in my rotation ever since!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. The flaky, tender salmon pairs beautifully with the bright, herbaceous pesto and the pillowy soft gnocchi. It’s a lovely balance of flavors and textures. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights. Honestly, who doesn’t love a little bit of restaurant-quality goodness without the restaurant price tag?

Ingredients

Here’s what you’ll need to create this delightful dish:

• 2 salmon filets
• 2 tablespoons olive oil (plus 0.33 cup for pesto)
• 1 pound gnocchi
• 1 cup fresh basil leaves
• 0.25 cup pine nuts
• 2 garlic cloves
• 0.5 cup Parmesan cheese
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Pine Nuts

These little guys add such a lovely texture and subtle sweetness to the pesto. If you’re finding them a bit pricey (they can be!), you can toast them lightly in a dry pan to bring out their flavor even more. Just keep a close eye on them – they burn quickly!

Basil – Regional Varieties

Fresh basil is key here. I love using Italian basil for its classic flavor, but feel free to experiment! Thai basil would add a really interesting twist. About 30g of basil leaves is perfect for that fresh flavour.

Parmesan – Authenticity

For the pesto, using a good quality Parmesan cheese makes all the difference. Look for Parmigiano-Reggiano if you can – it has a more complex, nutty flavor. About 75g of grated Parmesan is ideal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This makes cleanup a breeze!
2. Coat the salmon filets with olive oil and season generously with salt and pepper. Place them on the prepared baking sheet and bake for 12-15 minutes, or until cooked through and flaky.
3. While the salmon is baking, let’s make the pesto. Toast the pine nuts in a dry pan over medium heat until golden brown and fragrant. Watch them carefully – they burn easily! Set aside to cool.
4. In a food processor or blender, combine the basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, and olive oil. Blend until smooth and creamy. Add a little more olive oil if needed to reach your desired consistency.
5. Cook the gnocchi according to package directions. Drain well.
6. Heat a skillet over medium heat. Add a little olive oil and sauté the cooked gnocchi until golden brown and slightly crispy. Toss with the basil pesto sauce.
7. Plate the pesto gnocchi and top with the baked salmon. Garnish with lemon wedges for a burst of freshness.

Expert Tips

• Don’t overcrowd the baking sheet when cooking the salmon. This ensures it cooks evenly.
• Taste the pesto and adjust the seasoning as needed. A squeeze of lemon juice can brighten it up!
• If your pesto is too thick, add a tablespoon of warm water to thin it out.

Variations

Want to switch things up? Here are a few ideas:

Gluten-Free Gnocchi Adaptation

Simply use your favorite gluten-free gnocchi! There are some great options available these days.

Vegan Pesto Option

Swap the Parmesan cheese for nutritional yeast for a vegan pesto. It won’t be exactly the same, but it’s a delicious substitute.

Spice Level – Red Pepper Flakes

Add a pinch of red pepper flakes to the pesto for a little kick. My friend, Priya, loves this!

Weeknight vs. Weekend Preparation

For a super speedy weeknight meal, use pre-made pesto. But honestly, the homemade pesto is worth the extra effort on a weekend.

Serving Suggestions

This dish is pretty complete on its own, but a simple side salad with a light vinaigrette would be a lovely addition. Steamed green beans or roasted asparagus also pair well.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The pesto might darken slightly, but it will still taste delicious. Reheat gently in a skillet or microwave.

FAQs

Let’s answer some common questions!

Can I use pre-made pesto?

Absolutely! If you’re short on time, pre-made pesto is a great option. Just look for a good quality brand.

What is the best type of salmon for this recipe?

I prefer using salmon filets with the skin on, as it helps keep the fish moist during baking. Sockeye or Coho salmon are both excellent choices.

How do I prevent the gnocchi from sticking together?

Make sure to drain the gnocchi well after cooking and toss it with a little olive oil before sautéing.

Can this dish be made ahead of time?

You can make the pesto ahead of time and store it in the refrigerator for up to 3 days. The salmon is best cooked fresh.

What wine pairs well with Salmon with Basil Pesto Gnocchi?

A crisp Sauvignon Blanc or Pinot Grigio would be a lovely pairing. The acidity will cut through the richness of the pesto and complement the salmon beautifully.