Baked salmon with caper dill pesto

By Joy McCarthy
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This recipe is from my good friend Shelby. She is an amazing cook, one of those people who never follows a recipe but whose dishes always turn out incredible. When she told me she had this awesome caper pesto, I had to try it. And being Shelby’s, it’s absolutely delicious! The combination of salty capers with herbaceous dill is a memorable match. This pesto makes salmon—or any fish, for that matter—soar to new heights.

Salmon is an excellent source of omega-3 fatty acids, which are important for heart health, and vitamin D for a healthy immune system. If you’re making this dish in the warmer months, I recommend serving it with my Chilled Zucchini Avocado Basil Soup (page 139). Finish it off with the Blackberry and Strawberry Galette (page 216) and you’ve got an evening to remember.



Caper dill pesto:

  • 1 small white onion, roughly chopped
  • 1 to 2 cloves garlic
  • 1/2 cup (125 milliliters) loosely packed fresh dill
  • 1/4 cup (60 milliliters) drained capers
  • 3 tablespoons (45 milliliters) extra-virgin olive oil
  • 1/2 teaspoon (2 milliliters) red chili flakes
  • Black pepper

Baked salmon:

  • 4 wild or organic farmed salmon fillets (85 to 115 grams each)
  • Sea salt and freshly ground pepper
  • Juice of 1 lemon
  • Fresh dill sprigs, for garnish
  • Lemon wedges, for garnish


  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Caper dill pesto:

  1. In a small food processor, combine the onion, garlic, dill, capers, olive oil and chili flakes. Pulse until coarsely chopped. Season with black pepper.

Baked salmon:

  1. Place the fish on the prepared baking sheet. Season with sea salt and pepper. Spread the Caper Dill Pesto over the fillets. Bake for 15 to 20 minutes, until the fish flakes easily with a fork.
  2. Arrange the fillets on plates, drizzle with lemon juice, top with dill and garnish with a lemon wedge on the side. Serve immediately.

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