Pesto Salmon

3.99 from 294 votes

This easy Pesto Salmon recipe has a bright basil flavor with a crispy, golden crust. It's a quick and easy dinner recipe ideal for weeknights and special enough for company.

Course Main Course

Cuisine American, Italian

Keyword pesto, quick meals, salmon, seafood

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 399.25kcal

Author Lisa Lotts

Equipment

mini food processor
¼ sheet pan
Free Fish Guide

Ingredients

24 ounces salmon fillets (4 6-ounce fillets) you can use skin-on or skinless
6-7 tablespoons pesto
⅓ cup fresh breadcrumbs
⅓ cup freshly grated parmesan cheese grate with a microplane grater if possible.

US Customary - Metric

Instructions

Preheat the oven to 400°. Place a piece of tin foil on a rimmed baking sheet and spray with vegetable spray.
Lay the salmon fillets on the baking sheet so they don't touch. Spoon 1½ tablespoons of basil pesto over each fillet and spread it with the back of a spoon or knife so it's lightly coated with the herb sauce.
Combine the breadcrumbs and parmesan cheese in a small bowl. Top the salmon fillets with the breadcrumb mixture.
Cook the salmon for 12 minutes for medium and up to 15 minutes to cook through.

Video

Notes

Depending on how thick your fillets are can determine how long you want to cook them. If they are more than an inch thick, a little longer cooking time may be warranted. If they're very thin, it may require less.
Carryover cooking is when the dish continues to cook even after being removed from the oven. This happens with proteins like meat, poultry and and seafood. Fish will continue to cook even after it comes out of the oven, so I usually bake the pesto salmon for no more than 12 or 13 minutes for moister flesh.

Nutrition