Description
This easy Pesto Salmon recipe features succulent salmon filets topped with vibrant basil pesto, crunchy Parmesan-panko crust, and baked to perfection in under 20 minutes. Ideal for a quick, flavorful main course, it’s a perfect blend of fresh flavors and textures sure to impress your guests or family.
Ingredients
Units
Scale
For the Salmon:
- 3 tablespoons olive oil, divided
- 4 salmon filets (about 6 oz each, skin on)
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Zest of one lemon
For the Topping:
- 1/4 cup basil pesto
- 4 tablespoons grated parmesan cheese
- 1/4 cup panko breadcrumbs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil and drizzle with 1 tablespoon of olive oil to prevent sticking and add flavor.
- Prepare the Salmon: Pat each salmon filet dry using a paper towel. Place the filets skin side down on the prepared baking sheet. In a small bowl, mix together the kosher salt, black pepper, and lemon zest. Evenly sprinkle this mixture over the tops of the salmon filets to season them.
- Add the Pesto: Spoon the basil pesto onto the tops of the salmon filets, then use the back of the spoon to spread it evenly to the edges for maximum coverage and flavor.
- Make the Parmesan-Panko Crust: In another small bowl, combine the grated parmesan cheese and panko breadcrumbs, mixing well. Sprinkle this mixture evenly over the pesto-topped salmon filets. Finish by drizzling each salmon filet with the remaining 2 tablespoons of olive oil.
- Bake: Place the baking sheet in the preheated oven and bake the salmon for 12 to 15 minutes, or until the crust is golden brown and the fish is flaky and cooked through. If using a probe thermometer, the internal temperature should reach 145°F (63°C).
- Rest and Serve: Remove the baking sheet from the oven and let the salmon rest for 1 to 2 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful salmon.
Notes
- You can use homemade or store-bought basil pesto for convenience.
- Check for doneness starting at 12 minutes; thinner filet may cook faster.
- Panko breadcrumbs add extra crunch, but regular breadcrumbs can be substituted in a pinch.
- For a gluten-free version, use gluten-free panko or skip the breadcrumb topping.
- Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 salmon filet (1/4 of recipe)
- Calories: 410
- Sugar: 0.5g
- Sodium: 990mg
- Fat: 28g
- Saturated Fat: 4.5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 36g
- Cholesterol: 75mg
