Updated: May 29
This pesto crusted salmon is one of the easiest, fastest, most decadent and best tasting dishes I have ever made. Every single one of my athletes love it. People have told me that it's the best tasting salmon they have ever had. Others told me that they don't even like salmon but love this recipe. With that said, I do believe the quality of salmon is really important. We want it to be high quality. My go-to is Whole Foods salmon at $9.99 a pound. My favorite pairings are with brown rice, roasted veggies and avocado.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
1 lb of fresh Atlantic salmon - I love Whole Foods salmon, but you could use any salmon fresh or frozen. If using frozen, just defrost in the refrigerator.
3 tbsp of pesto - I love using Costco's pesto because it's super affordable & you can even freeze it.
2 tbsp panko breadcrumbs
Black pepper to taste
Cut salmon into filets (1 pound can be cut into 2 large filets or 4 small ones).
Allow salmon to come to room temperature (for about 10 minutes).
Place salmon filets on a parchment paper or foil lined baking sheet.
Smear about 1-2 tbsp of pesto on each salmon filet (you just want to create about a 1/4 inch layer of pesto on top of the salmon).
Add the juice of a full lemon on top of the pesto and salmon.
Sprinkle about 1 tbsp panko breadcrumbs on top of each filet.
Add a crack of black pepper on top.
Bake at 400 for about 12-15 minutes (12 for a smaller filet or 15 for a larger).
Broil on low for an additional 4-5 minutes allowing the breadcrumbs to crisp up.