Baked Salmon with Pesto (Printable)
Tender salmon fillets baked with a flavorful, herb-based pesto crust for a simple, elegant meal.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (6 oz each), skinless or skin-on
→ Pesto Crust
02 - 1/2 cup basil pesto (120 g), store-bought or homemade
03 - 1/2 cup panko or regular breadcrumbs (40 g), gluten-free if needed
04 - 2 tbsp grated Parmesan cheese
05 - 1 tbsp olive oil
→ Seasonings
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Garnish (optional)
08 - Lemon wedges
09 - Fresh basil leaves
# How To Make:
01 - Set the oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
02 - Pat the salmon fillets dry with paper towels. Arrange them skin-side down on the baking sheet and season with salt and black pepper.
03 - In a small bowl, mix basil pesto, breadcrumbs, Parmesan cheese, and olive oil until a crumbly paste forms.
04 - Evenly spread the pesto mixture over each salmon fillet, pressing gently to form a crust.
05 - Cook in the preheated oven for 15 to 18 minutes until salmon is just cooked and the crust is lightly golden. Cooking time may vary based on fillet thickness.
06 - Remove from oven and let rest for 2 minutes. Serve with lemon wedges and fresh basil if desired.
# Expert Tips:
01 -
- The pesto crust feels like a little secret that turns everyday salmon into a gourmet treat
- It’s quick to assemble yet impressive for guests or a weekday dinner
02 -
- Patting the salmon dry before adding the crust is a game changer for crispiness
- The cooking time can vary, so watch for the crust to turn golden and the flesh to flake easily
03 -
- Blot your salmon dry to avoid sogginess under the crust
- Press the crust firmly but gently to create a uniform layer that crisps perfectly