Pan-Seared Salmon with Sunflower Seed Pesto
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Vibrant homemade sunflower seed pesto, flaky pan-seared salmon, and crispy roasted broccoli come together in this surprisingly easy and highly satisfying meal. It’s a fresh, simple, crowd-pleasing take on pesto salmon, and it’s ready in under 30 minutes.
The salmon is pan-seared with the skin left on, so it turns irresistibly crispy while the flesh stays tender and flaky. Once it comes off the heat, I spoon the fresh, creamy pesto over top, letting it melt slightly into the warm salmon for a simple, flavor-packed finish that feels restaurant-worthy but couldn’t be easier.
This version of pesto uses two surprising ingredients: mayonnaise and sunflower seeds. Mayonnaise might sound unusual in pesto, but it adds incredible creaminess while keeping the sauce completely dairy-free. Sunflower seeds replace pine nuts, making this pesto both nut-free and more affordable. Basil, dill, green onion, and garlic give it plenty of fresh, savory flavor, while a splash of lemon juice adds just the right brightness.
It comes together as a 30-minute meal that feels special enough for a celebration but is easy enough for a weeknight dinner. Pesto lover tip: this recipe makes about ½ cup, so I often double or triple it. Any leftovers freeze beautifully in ice cube trays, making it easy to thaw just what you need for future meals.
Tips for making perfect crispy pan-seared salmon
It’s easy to make salmon with perfectly crispy skin. Here are a few tricks that will help:
- Make sure to purchase skin-on salmon, and ideally filets that are equal in size and thickness.
- Dry the salmon well and season it with salt and pepper. Keeping the skin dry is key to making it crispy.
- Use enough oil so the skin goes golden. Oil helps distribute the pan’s heat evenly and will make sure it crisps up instead of burns.
- Make sure your pan is hot before adding the salmon, so it doesn’t soak up any oil.
- Cook the salmon skin side down and undisturbed. Press on the filet for a few seconds to make sure the skin evenly touches the pan.
- Simply shake the pan gently a few times to help release the salmon from the pan.
- Serve it skin side up! This helps preserve it’s crispiness.
Serving suggestions
This is a great meal on its own but would also be delicious served with roasted mini potatoes with herbs and garlic, chive mashed potatoes, or a grain salad like my summer quinoa salad with cherries and almonds.
Have fun with your leftover pesto. It tastes great as a dip to serve with your favorite raw veggies or crispy herb carrot fries, stirred into soups or stews, or spread in a wrap, sandwich, or even grilled cheese.
Pan-Seared Salmon Recipe Recipe
Ingredients
Sunflower Seed Pesto
- ½ cup basil leaves
- ¼ cup toasted sunflower seeds
- 2 tablespoons lemon juice (fresh is best)
- 2 tablespoons olive oil
- 1 tablespoon fresh dill
- 1 green onion (green part only)
- 1 clove garlic
- 1 tablespoon mayonnaise
Salmon
- 1 tablespoon olive oil
- 4 5-ounce salmon filets
- ½ teaspoon EACH: sea salt and black pepper
- Sunflower seeds and dill (to serve)
Instructions
- Preheat your oven to 450 degrees Fahrenheit. Place the broccoli on a baking sheet and toss with olive oil and salt. Put the baking sheet in the oven for 20 minutes, or until the broccoli is soft and the florets are starting to get crispy.1 head broccoli, 1 teaspoon olive oil, ½ teaspoon sea salt
- While the broccoli roasts, prepare the rest of the meal. Place all of the sunflower seed pesto ingredients into your blender or food processor and blend on high until mostly smooth. If needed, thin with a little water, starting with 1 tablespoon.¼ cup toasted sunflower seeds, ½ cup basil leaves, 2 tablespoons lemon juice, 1 tablespoon fresh dill, 2 tablespoons olive oil, 1 clove garlic, 1 tablespoon mayonnaise, 1 green onion
- Dry the salmon well then season it with salt and pepper. Heat the oil in a large, ovenproof pan over medium-high heat. Once hot, add the salmon skin side down. Let the salmon cook undisturbed for 3-4 minutes, or until the skin is nice and crispy. Shake the pan a few times to help the salmon release from the pan. Once the skin is crispy, put the pan into the oven and cook the salmon for 4 minutes more.4 5-ounce salmon filets, ½ teaspoon EACH: sea salt and black pepper, 1 tablespoon olive oil
- Serve the salmon with the pesto over the top and the broccoli on the side. Sprinkle on a few sunflower seeds and dill sprigs, if you'd like.Sunflower seeds and dill
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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For more inspiration, check out all of our fish recipes!
I love this recipie! I’ve had it several times for pescatarians Xmas main course. A quick question-is it ok to make the delicious pesto two days ahead and keep it in an airtight container in the fridge?
I’m so happy you like the recipe!. The pesto will be safe to eat (and still taste good) but I think it is better when it’s fresh. It will darken a little if made ahead and lose some of the fresh taste.
This recipe looks very promising! Can’t wait to make it at home, thanks so much for sharing! I love dill, and pesto too!
Thank you so much!
The salmon looks so perfectly done.Thanks for the tips on cooking salmon properly.
You’re so welcome, Uneku! Hope you like it as much as I do!!
Thanks for providing me with a new way to prepare my favourite fish!
The best thing about this recipe is the use of Basil, because I started growing my own Basil a couple of months ago and that plant is now laden with fresh pickings. Great recipe!
I’m so jealous you have fresh basil in your garden! I planted a bunch a few years ago when I had a rooftop deck and loved going up to pick it fresh. The next place I live is going to have room for a garden! 🙂
Enjoy the salmon and pesto!
Thank you so much, Kathleen! You just put a big smile on my face. 🙂
Oh my gosh, this is my actual dream meal! I love salmon and have had a craving for it lately and anything pesto is a-ok with me. SO making! x
Thanks, Bec! Totally with you on the pesto. I could put pesto on just about anything!
Thank you so much, Thao! It really was tasty. 🙂
Thanks, Maureen! I could eat simple dinners like this every night. 🙂
Thanks, Jocelyn! I always think everything is better with a little sauce over top. 🙂
Me too! We get so much of it here on the west coast that you’d think I’d get sick of it, but that never seems to happen. 🙂
Thanks so much, Ashley! It really was yummy. 🙂