Baked Salmon Topped with Kale Walnut Pesto

Pesto usually means basil, but kale makes a sturdier, earthier version that holds up well in the oven. Kale is a member of the cabbage family, and its leaves are thick enough that they stay green and bright even after blending with olive oil and a little water. Walnuts bring a rich, slightly bitter note that pairs nicely with the Parmesan, and a squeeze of lemon lifts the whole thing so it does not feel heavy on top of the fish.

Salmon is a forgiving fish to bake, which is why this one works on a weeknight. The skin side goes down on the sheet, so the flesh cooks gently from the bottom while the pesto crust forms on top. If your fillets are on the thin side, check them a few minutes early. Salmon is ready when it flakes easily at the thickest point, and it keeps cooking a little from its own heat once it leaves the oven.

A tip from my own kitchen: toast the walnuts in a dry pan for a few minutes until they smell nutty. It takes almost no time and makes a real difference to the flavor of the pesto. If you have leftover pesto, spoon it into a small jar, pour a thin layer of oil over the top, and keep it in the fridge for a few days. It is also good stirred into warm pasta or spread on a sandwich the next day.

For a simple plate, I like something green and roasted alongside the fish. Crispy Baked Green Beans with Parmesan Crumbs echo the cheese in the pesto without competing with it, and Garlic Parmesan Roasted Broccolini gives you a little char. If you want something lighter on the side, a handful of arugula dressed with lemon juice and olive oil is all you need.

If you are cooking for a crowd, Honey Mustard Salmon with Asparagus is another sheet pan option that uses the same kind of tray and timing, so you can make both in one evening.