Pesto Baked Salmon
A herby, fragrant Vegan Pesto “Baked Salmon” made with tofu or carrot fillets coated in dairy-free pesto and baked to perfection.
Ingredients
- For the “Salmon”:
- 1 block 14 oz extra-firm tofu or 4 large carrots (for carrot lox)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon soy sauce
- Salt and pepper to taste
- For the Vegan Pesto:
- 2 cups fresh basil leaves
- ¼ cup pine nuts or walnuts
- 2 tablespoons nutritional yeast
- 2 garlic cloves
- ¼ cup olive oil
- 1 tablespoon lemon juice
- Salt to taste
- For Garnish:
- Lemon wedges
- Fresh basil leaves
Instructions
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Press tofu for 15 minutes, then slice into fillets. For carrot lox, peel thin strips.
- In a blender, combine basil, nuts, nutritional yeast, garlic, olive oil, lemon juice, and salt. Blend until smooth.
- Brush tofu or carrots with olive oil, soy sauce, and lemon juice.
- Spread pesto generously over each fillet.
- Arrange on tray and bake for 25 minutes, until golden and slightly crisp at the edges.
- Serve warm with lemon wedges and extra pesto drizzle.
Notes
Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 28%
- Vitamin C: 20%
- Iron: 15%
- Calcium: 18%
- Magnesium: 12%
Additional Notes / Tips
- Add a splash of white wine to the pesto for a fancy twist.
- Use sunflower seeds instead of nuts for a budget-friendly swap.
- Serve with roasted potatoes or pasta for a complete meal.
- Leftovers make an amazing sandwich filling with lettuce and tomato.
- Don’t skip the lemon — it wakes up every flavor.