Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature for roasting.

Arrange the 0. 5 lbs (8 oz / 225g) salmon fillets in a well-greased baking dish, placing them skin-side down for the best texture.

Spread 1 oz (28g / 2 tbsp) of the green pesto evenly over the top of the salmon fillets, then evenly sprinkle with 0. 05 oz (1. 5g / 0. 25 tsp) of salt and 0. 05 oz (1. 5g / 0. 25 tsp) of black pepper.

Bake the dish in the preheated oven for 25 to 30 minutes, or until the thickest part of the salmon flakes easily with a fork.

In the meantime, prepare the creamy green sauce by thoroughly stirring together the 0. 25 cups (60g / 2. 1 oz) Greek yogurt, the remaining 1 oz (28g / 2 tbsp) green pesto, 0. 25 tsp (0. 8g / 0.28 oz) minced garlic, and the remaining 0. 05 oz (1. 5g / 0. 25 tsp) of salt and pepper in a large mixing bowl.

Pat the salmon dry: Before adding your pesto, use a paper towel to gently pat the salmon fillets dry. This helps the pesto adhere better to the surface of the fish and prevents it from sliding off during baking.

Check the internal temperature: To avoid dry, overcooked fish, use a meat thermometer. Salmon is perfectly cooked and safe to eat when it reaches an internal temperature of 145°F (63°C) at its thickest part.

Let it rest: Allow the salmon to rest for just a couple of minutes after pulling it out of the oven. This helps the juices redistribute, ensuring every bite is moist and flavorful.