Cumin Baked Salmon with Pea Pesto

The cumin-based spice rub on this salmon is simple, easy, and delicious. Best of all, it’s accompanied by this ultra-healthy pea pesto, a.k.a. the best way to eat peas. And for those leftovers? I’ve been stacking my lunchbox with pea pesto slathered on a rice cake, topped with salmon and a little arugula.

Cumin Baked Salmon with Pea Pesto

3.86 from 7 votes
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Course: Brunch, Main Course
Cuisine: American
Protein: Fish / Seafood
Cut: Salmon
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people


  • 4 ea ButcherBox Sockeye Salmon Fillet
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 4 tsp butter

Pea Pesto

  • 2 c frozen green peas defrosted
  • 1 clove garlic minced
  • 1 c parmesan grated
  • 1 ea lemon juiced
  • ¼ c extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp ground black pepper


Pea Pesto

  • Place peas, parmesan, garlic and lemon juice in food processor. Pulse to combine and puree on low while adding olive oil in slow, steady drizzle. Add salt and pepper to taste.

Cumin Baked Salmon

  • Preheat oven to 375°F.
  • Season salmon on all sides with spices, salt and pepper.
  • Place on greased baking sheet, skin-side up and place 1 tsp of butter on top of each piece.
  • Bake for 10 minutes or until salmon is slightly firm.
  • Serve on top of pea pesto and enjoy!
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.