Description
This Pesto Salmon recipe combines succulent salmon filets topped with flavorful basil pesto and a crunchy parmesan-panko crust, baked to golden perfection. Ready in just 20 minutes, it’s a quick and elegant dish perfect for weeknight dinners or special occasions.
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
Topping and Coating
- 3 tablespoons olive oil, divided
- ¼ cup basil pesto
- 4 tablespoons grated parmesan cheese
- ¼ 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 enhance flavor.
- Prepare the Salmon: Pat each salmon filet dry with a paper towel. Place them skin side down on the prepared baking sheet. In a small bowl, mix kosher salt, black pepper, and lemon zest, then sprinkle this seasoning evenly over the salmon filets.
- 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 to ensure maximum coverage and flavor.
- Make the Parmesan-Panko Crust: In a separate small bowl, combine grated parmesan cheese and panko breadcrumbs, mixing well. Sprinkle this mixture evenly over the pesto-covered salmon filets. Drizzle the remaining 2 tablespoons of olive oil over each filet to help the crust crisp up beautifully.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the crust is golden brown and the salmon is flaky and cooked through. For best results, the internal temperature should reach 145°F (63°C).
- Rest and Serve: Remove from oven and allow the salmon to rest for 1 to 2 minutes before serving. This rest time helps the juices redistribute, ensuring moist and flavorful fish.
Notes
- To ensure even cooking, try to select salmon filets of similar size and thickness.
- Use fresh lemon zest instead of pre-grated for a brighter citrus flavor.
- The parmesan-panko crust adds a delightful crunch; do not skip the olive oil drizzle as it helps brown the crust.
- Leftovers can be refrigerated for up to 2 days and are excellent served cold or gently reheated.
- For a gluten-free option, substitute gluten-free breadcrumbs for the panko.
