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Pesto Salmon and Wild Rice Pilaf

Pesto Salmon and Wild Rice Pilaf

Pesto Salmon & Wild Rice Pilaf

For a dinner that's both elegant and satisfying, look no further than this pesto salmon with wild rice pilaf. This dish combines the heart-healthy goodness of salmon with the nutty and satisfying flavor of wild rice, all tied together with the bright, herbaceous flavors of homemade pesto. Perfect for a date night or a special occasion, this dish is sure to impress even the most discerning palates.


Meal Type: Lunch or Dinner

Cooking Time: 40 Minutes

Yields: 4 portions



For the Salmon

1 lb. Oshēn Salmon Fillets

Salt and black pepper, to taste

1 tablespoon olive oil

1/4 cup pesto


For the Pesto

2 cups fresh basil leaves

1/2 cup grated Parmesan cheese

1/2 cup extra-virgin olive oil

1/3 cup pine nuts

3 garlic cloves, minced

Salt and black pepper, to taste


For the rice Pilaf

1 cup wild rice

2 cups chicken or vegetable broth

1/2 cup sliced almonds

1/2 cup dried cranberries

2 tablespoons unsalted butter

Salt and black pepper, to taste




  1. Preheat the oven to 375°F.
  2. In a food processor, combine the basil, Parmesan cheese, olive oil, pine nuts, garlic, salt, and black pepper. Process until the mixture forms a smooth paste.
  3. Season the salmon fillets with salt and black pepper.
  4. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  5. Add the salmon fillets to the skillet, skin-side down, and cook for 3-4 minutes, or until the skin is crispy and golden brown.
  6. Flip the salmon fillets over and spread the pesto over the tops of the fillets.
  7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the salmon is cooked through and flaky.
  8. While the salmon is cooking, prepare the wild rice pilaf. Rinse the wild rice in a fine mesh strainer and place it in a large pot with the broth.
  9. Bring the broth to a boil, then reduce the heat to low, cover the pot, and simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
  10. Stir in the sliced almonds, dried cranberries, and butter, and season with salt and black pepper.
  11. Serve the salmon fillets on top of the wild rice pilaf.
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