Dill Pesto Salmon (Nordic-Style Baked Salmon)

Nordic-style baked salmon favours clean, fresh flavours over heavy sauces, pairing rich oily fish with dill, lemon and a mild, grassy oil. Here, the topping works like a loose dill pesto: toasted pumpkin seeds bring gentle nuttiness and texture, while garlic and lemon sharpen the herbs without overpowering the salmon. Baking keeps the fillets tender and just flaky, with the pesto forming a fragrant coating rather than a crust. It is a practical weeknight dinner that still feels considered, especially served with lemon wedges and simple sides such as boiled potatoes, grains or a crisp salad.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Nordic-inspired seafood
Cooking style Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Fast but considered: The pesto comes together quickly in a food processor while the salmon needs only a short bake.
  • Fresh, nutty flavour: Dill, lemon and garlic bring brightness, while toasted pumpkin seeds add savoury depth.
  • Tender fish, textured topping: Baking keeps the salmon moist, and the lightly blended pesto gives contrast without becoming heavy.

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Ingredient notes

  • Choose fresh dill: Fresh dill is central to the flavour here; dried dill will not give the same bright, leafy finish.
  • Toast the seeds lightly: Pumpkin seeds should smell nutty but not darken too much, as bitterness will carry through the pesto.
  • Rapeseed oil suits the Nordic style: Rapeseed oil has a clean, mellow flavour that lets the dill and lemon lead.

Texture tips

  • Keep the pesto textured: Blend only until spoonable rather than fully smooth, so the toasted seeds retain a little crunch.
  • Watch the thickest part: Remove the salmon once it is just opaque and flakes easily at the thickest point.

Serving ideas

  • Serve with potatoes or grains: Boiled new potatoes, roasted potatoes or a simple grain salad all work well with the dill and lemon.
  • Finish with lemon: A final squeeze of lemon sharpens the pesto and balances the richness of the salmon.

Make-ahead tips

  • Make the pesto in advance: The dill pesto can be blended ahead and refrigerated, though its colour may dull slightly.
  • Reheat gently: Warm leftovers on a baking tray at 180°C (355°F) until piping hot, or serve cold in a salad.

Equipment you'll need

Baking tray Food processor Measuring spoons Microplane Oven
Ingredients
Instructions
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  1. Heat the oven to 200°C (390°F). Tip the pumpkin seeds onto a baking tray and toast in the oven for 4 to 5 minutes, just until they smell nutty, then cool for a minute.
  2. Put the toasted pumpkin seeds into a food processor with the dill, garlic, zest and juice of 1 lemon, rapeseed oil, fine sea salt and black pepper. Blend to a spoonable pesto, scraping down as needed; it should be textured rather than completely smooth.
  3. Place the salmon fillets on the baking tray and spoon the dill pesto over the top. Bake for 10 to 12 minutes, until the salmon is just opaque and flakes easily at the thickest part.
  4. Cut the remaining lemon into wedges. Serve the salmon straight away with extra lemon to squeeze over.

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Recipe notes

Tips

  • For the best texture, do not over-blend the pesto; a little crunch from the pumpkin seeds is part of the charm.
  • If you are cooking for anyone who is pregnant, elderly, or immunocompromised, make sure the salmon is cooked until piping hot throughout.

Substitutions

  • Replace rapeseed oil with extra-virgin olive oil for a fruitier, more peppery pesto.
  • Replace pumpkin seeds with pine nuts for a more classic pesto-style flavour.

Storage

  • Refrigerate up to 2 days
  • Cool leftovers quickly, then refrigerate in an airtight container. Reheat the salmon on a baking tray at 180°C (355°F) for 8 to 10 minutes until piping hot, or enjoy cold in a salad; the pesto will dull slightly in colour over time.

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Dill Pesto Salmon (Nordic-Style Baked Salmon)
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Recipe overview

  • Servings: 2 servings
  • Total time: 25min (10min active)
  • Difficulty: Easy
  • Cuisine: Nordic
  • Allergens:
    Fish
Beginner friendly Kid friendly
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Equipment you'll need

Baking tray Food processor Measuring spoons Microplane Oven

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Black pepper

1 cup ≈ 110.4 g
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Fine sea salt

1 cup ≈ 268.8 g
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Rapeseed oil

1 cup ≈ 240 ml
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