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Salmon with Spinach Walnut Pesto Sauce

Prep Time16 mins
Cook Time14 mins
Total Time30 mins
Servings: 2


  • Food processor


For the salmon

  • 2 slices salmon 200 gram each
  • 2 tsp butter
  • Salt and pepper

For the pesto

  • 200 gram spinach washed
  • 100 gram walnut
  • 100 ml olive oil
  • 25 gram Grana Padano grated
  • 4 cloves garlic
  • 250 ml almond cream
  • 4 tbsp almond flakes roasted
  • Salt and pepper


  • Take salmon out from the fridge min. 30 minutes before baking. The baking time depends on the temperature of the fish.
  • Heat the oven to 180 °C.
  • Make the spinach walnut pesto. Put spinach, walnut, olive oil, grated Grana Padano, garlic into food processor (or blender). Mix for 4 minutes until it’s creamy, the texture is homogeneous. Do not add salt, not yet! Grana Padano is salty.
  • Pour the pesto into a saucepan. Add almond cream and cook on medium low heat for 4 minutes until bubbling. Stir it constantly.
  • Taste your sauce and add salt and pepper if it is necessary. Set aside.
  • Season salmon slices with a bit of salt and pepper. Place them on a baking sheet and put 1 tsp butter on the top of them. Bake for 8 minutes.
  • While salmon is in the oven, roast the almond flakes (if you bought unroasted one) in a hot frying pan for 2 minutes, until golden. Stir constantly, it could burn easily.
  • Warm pesto up if it is necessary then pour a portion into the middle of serving plate. Place baked salmon to the top and sprinkle with roasted almond flakes.
  • Decorate with few drops of almond cream (optional). Enjoy!