I feel like pesto is one of those things that you either absolutely LOVE, or just can’t stand. If you fall into the “absolutely love” category, you’re going to want to make this salmon recipe ASAP.
The secret to making this recipe out of this world is making fresh pesto. If you’re in a pinch, jarred pesto will work, but homemade tastes the best.
Here’s what you’ll need to make your own pesto:
- Fresh basil leaves (about 1/2 cup)
- Garlic cloves (we use 2)
- Grated parmesan cheese (we just used the Kraft kind from the can, but freshly grated would probably taste even better)
- Olive oil (about 1/4 cup)
- Pine nuts (about 1/8 cup)
It takes a few extra minutes to make your own pesto, but I promise it will be worth it.
How to make pesto salmon:
The rest of this recipe is seriously so simple. Here’s how to do it:
- Place salmon on a foil-lined baking sheet. This makes for SUPER easy cleanup, which makes me love this recipe even more.
- Spread the pesto on each fillet, then sprinkle bread crumbs on top. I just used plain panko bread crumbs.
- Bake at 400 degrees for 20-22 minutes or until fish flakes easily with a fork and bread crumbs are lightly browned.
TIPS FOR BAKING SALMON
- It only takes about 20 minutes to bake salmon. If it is thicker, it will need to cook it a little longer, or just leave it on the pan after you take it out of the oven and it will continue to cook on the pan.
- If you aren’t sure if it is done, just cut it open a little bit. You want it to be a light colored pink. If it is dark pink in the middle, you will want to cook it for a few more minutes. It should flake easily with a fork when it’s done.
- If the salmon has skin, you can leave the skin on. If you leave it on, I would HIGHLY suggest putting down some foil on your pan first, then putting your salmon right on top of it. It makes clean-up so much easier.
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What to serve with pesto salmon:
- Easy Cheesy Garlic Bread
- Lemon Zoodles or Lemon Rice Pilaf
- Parmesan Orzo (pictured above)
- Fresh Fruit Salad with Citrus Glaze
- Balsamic Asparagus
Recipe adapted from All Recipes