Description
This easy and flavorful Pesto Salmon recipe features tender salmon filets topped with vibrant basil pesto and a crispy parmesan-panko crust. Baked to perfection in just 20 minutes, it’s a healthy and elegant dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Salmon and Seasoning
- 4 salmon filets (about 6 oz each, skin on)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- Zest of one lemon
For the Pesto Topping
- ¼ cup basil pesto
For the Parmesan-Panko Crust
- 4 tablespoons grated parmesan cheese
- ¼ cup panko breadcrumbs
Other Ingredients
- 3 tablespoons olive oil, divided
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 kosher salt, black pepper, and lemon zest. Evenly sprinkle this seasoning mixture over the tops of the salmon filets.
- Add the Pesto: Spoon the basil pesto onto the tops of the salmon filets. Use the back of the spoon to spread it evenly to the edges, ensuring full coverage and maximum flavor.
- Make the Parmesan-Panko Crust: In a small bowl, combine grated parmesan cheese and panko breadcrumbs. Mix well, then sprinkle this mixture evenly over the pesto-topped salmon filets. Drizzle the remaining 2 tablespoons of olive oil over each filet to help crisp the crust.
- 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 flakes easily with a fork. The internal temperature should reach 145°F (63°C) for safe consumption.
- Rest and Serve: Remove the baking sheet from the oven and let the salmon rest for 1 to 2 minutes. This allows the juices to redistribute, ensuring moist and flavorful salmon. Serve immediately.
Notes
- For best results, use fresh basil pesto or high-quality store-bought pesto.
- You can substitute panko breadcrumbs with regular breadcrumbs, though panko provides a crispier texture.
- To check doneness, use a meat thermometer to ensure the salmon reaches 145°F internally.
- Serve with lemon wedges or a side salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
