Golden Baked Pesto Crusted Salmon Fillets
A delicious and easy baked salmon recipe with a flavorful pesto and parmesan crust.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl small
Ingredients
Salmon Fillets
- 4 salmon fillets about 6 ounces each
- Salt and pepper to taste
Pesto Crust
- 1 cup basil pesto
- 1/2 cup grated parmesan cheese
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat your oven to 400°F. Pat the salmon fillets dry with paper towels and season with salt and pepper.
- In a small bowl, combine the basil pesto, grated parmesan cheese, and breadcrumbs. Mix until fully combined.
- Spread the pesto mixture over the top of each salmon fillet evenly. Drizzle olive oil over the crust to help it crisp up.
- Place the salmon fillets on a lined baking sheet. Bake in the preheated oven for 12-15 minutes or until the salmon flakes easily with a fork.
Serving
- Allow the salmon to rest for a few minutes before serving. Pair with your choice of side dishes.
Storage
- Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Ensure the salmon fillets are of similar size for even cooking.
Ingredient Substitutions: Use store-bought pesto if short on time.
How to Serve: Best served warm with a side of roasted vegetables.
Storage & Freshness: Keep leftovers in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the pesto crust in advance and store in the fridge.
Ingredient Substitutions: Use store-bought pesto if short on time.
How to Serve: Best served warm with a side of roasted vegetables.
Storage & Freshness: Keep leftovers in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the pesto crust in advance and store in the fridge.