Description
This Pesto Salmon recipe features tender salmon filets topped with vibrant basil pesto and a crunchy parmesan-panko crust, baked to perfection for a quick and flavorful meal ready in just 20 minutes.
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
Toppings
- ¼ cup basil pesto
- 4 tablespoons grated parmesan cheese
- ¼ cup panko breadcrumbs
Oils for Cooking
- 3 tablespoons olive oil, divided
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 add flavor.
- Prepare the Salmon: Pat each salmon filet dry with a paper towel. Place the filets skin side down on the prepared baking sheet. In a small bowl, mix together kosher salt, black pepper, and lemon zest, then evenly sprinkle this seasoning mixture over the tops of the salmon filets.
- Add the Pesto: Spoon the basil pesto onto the tops of the salmon filets and spread it evenly to the edges using the back of the spoon, ensuring maximum coverage and flavor.
- Make the Parmesan-Panko Crust: In a separate small bowl, combine the grated parmesan cheese and panko breadcrumbs. Sprinkle this mixture evenly over the pesto-covered salmon filets. Drizzle each filet with the remaining 2 tablespoons of olive oil for added richness and to help the crust brown.
- Bake: Place the baking sheet in the preheated oven and bake the salmon for 12 to 15 minutes, or until the crust turns golden brown and the fish flakes easily with a fork. For accuracy, the internal temperature should reach 145°F (63°C).
- Rest and Serve: Remove the salmon from the oven and allow it to rest for 1 to 2 minutes. This resting time helps juices redistribute throughout the fish, ensuring moist and flavorful filets before serving.
Notes
- Ensure the salmon filets are dry before seasoning to help the crust adhere better.
- You can prepare the pesto and parmesan-panko mixture ahead of time to speed up cooking.
- Use fresh basil pesto for the best flavor, but store-bought works well in a pinch.
- Check the salmon early if your filets are thinner than 6 ounces to avoid overcooking.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to maintain moisture.
