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Creamy Baked Pesto Chicken

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This refreshing salad was inspired by coastal lunches with breezes and bare feet. Light yet deeply satisfying, it’s built around tender roasted salmon and bright herbs, tied together with a lemony Dijon dressing. It’s perfect for a light meal, tucked in lettuce cups or served with toast for an elegant brunch.

Ingredients

Scale

For the Salmon:

1¼ lbs salmon filet

½ tbsp olive oil

1 tsp smoked paprika

Kosher salt & black pepper to taste

For the Dressing:

⅓ cup mayonnaise

Zest and juice of ½ lemon (about ½ tbsp zest and 1½ tbsp juice)

2 tsp Dijon mustard

1 garlic clove, minced

Salt & pepper to taste

For the Salad:

½ small red onion, finely diced

3 large radishes, grated

2 celery stalks, finely diced

2 tbsp chopped fresh dill

2 tbsp chopped fresh chives

or the Dressing:

⅓ cup mayonnaise

Zest and juice of ½ lemon (about ½ tbsp zest and 1½ tbsp juice)

2 tsp Dijon mustard

1 garlic clove, minced

Salt & pepper to taste

For the Salad:

½ small red onion, finely diced

3 large radishes, grated

2 celery stalks, finely diced

2 tbsp chopped fresh dill

2 tbsp chopped fresh dill

2 tbsp chopped fresh chives

Instructions

Preheat oven to 375°F (190°C). Rub salmon with olive oil, paprika, salt, and pepper. Bake 15–18 minutes or until cooked through. Cool slightly and flake with a fork.

In a small bowl, whisk together all dressing ingredients.

In a large bowl, combine red onion, radishes, celery, dill, and chives. Add flaked salmon.

Gently fold in the dressing until everything is evenly coated.

Chill for 15 minutes before serving.

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Notes

Fresh, herby, and satisfying—this salmon salad is a bite of pure, coastal comfort.

Nutrition

Find it online: https://thecomfortspoon.com/creamy-baked-pesto-chicken/