Baked Salmon Pesto Crust (Printable Version)

Tender salmon fillets topped with a flavorful pesto crust, baked to golden perfection.

# What You'll Need:

01 - 4 salmon fillets (6 oz each), skinless or skin-on

02 - 1/2 cup basil pesto

03 - 1/2 cup panko or regular breadcrumbs (use gluten-free if preferred)

04 - 2 tbsp grated Parmesan cheese

05 - 1 tbsp olive oil

06 - 1/2 tsp salt

07 - 1/4 tsp black pepper

08 - Lemon wedges

09 - Fresh basil leaves

01 - Heat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.

02 - Pat the salmon dry with paper towels, place skin-side down on the baking sheet, and season with salt and black pepper.

03 - In a small bowl, combine basil pesto, breadcrumbs, Parmesan cheese, and olive oil until a crumbly paste forms.

04 - Spread the pesto mixture evenly over each fillet, pressing gently to form a crust.

05 - Bake for 15 to 18 minutes until salmon is cooked through and the crust is lightly golden, adjusting time based on fillet thickness.

06 - Remove from oven, let rest for 2 minutes, then serve with lemon wedges and fresh basil if desired.

01 -

The pesto crust adds a herby punch that feels like sharing a delicious secret with a friend
It's so quick to assemble, perfect for those busy evenings when you want something elegant without fuss

02 -

Patting the salmon dry is the secret to a crust that sticks and crisps up nicely instead of sliding off
Using fresh basil pesto instead of old store-bought can transform this dish into something unforgettable

03 -

Try gently toasting the breadcrumbs before mixing them into the pesto for an even crunchier topping
Pressing the crust firmly onto the salmon ensures it won’t fall off when serving