Baked Salmon with Pesto (Print Version)

Tender salmon fillets baked with a flavorful basil and Parmesan crust for an elegant main course.

# What You'll Need:

01 - 4 skinless salmon fillets, 6 oz each

02 - Salt, to taste

03 - Freshly ground black pepper, to taste

04 - 1/2 cup basil pesto

05 - 1/3 cup grated Parmesan cheese

06 - 1/2 cup panko or gluten-free breadcrumbs

07 - 1 tablespoon olive oil

08 - Lemon wedges

09 - Fresh basil leaves

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.

02 - Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper. Arrange fillets on the prepared baking sheet.

03 - In a small bowl, combine basil pesto, grated Parmesan, panko breadcrumbs, and olive oil. Mix until a coarse, moist paste forms.

04 - Spoon the pesto mixture evenly over the top of each salmon fillet, pressing gently to adhere.

05 - Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and is cooked through.

06 - Remove salmon from oven and let rest for 2 minutes. Serve warm, garnished with lemon wedges and fresh basil leaves if desired.

01 -

It looks fancy enough to impress but takes less time than ordering takeout.
The pesto crust stays crispy while the salmon stays impossibly tender inside.
It works for weeknight dinners or when you need to feel accomplished without the stress.

02 -

Don't skip drying the salmon or the crust will steam instead of crust, and you'll end up with something that feels soggy.
Check your salmon at 12 minutes because the difference between perfectly cooked and overdone is about 90 seconds at this temperature.

03 -

Make the pesto crust the night before and keep it in the fridge, then just spread and bake when you're ready.
Line your baking sheet with parchment paper even though it feels like an extra step, because cleanup becomes instantly easier and nothing sticks.