This pesto crusted salmon is a simple recipe that packs a ton of flavor. It comes together quickly making it great for a busy weeknight dinner.
When I tell you I would eat this pesto straight from the jar with a spoon I'm not lying. It is SO good! Pesto is mostly used to make pasta, which I love, but I wanted to use this pesto for something other than a pasta dish. We eat a lot of salmon in this house, this baked blackened salmon is a house favorite, so I knew it would be a perfect match to make a pesto crusted salmon.
You can totally buy store bought pesto for this recipe but trust me, this homemade pesto is insane in the best way. It doesn't take a lot of time and it's a great way to use up basil from your garden!
I love serving this dish up with creamed spinach, roasted potatoes, or a nice side salad.
Come along as I show you how simple it is to make this delicious dish.
Ingredients
Substitutions
Pesto- This homemade pesto is so easy but you can buy jarred pesto to save time.
Gluten free panko breadcrumbs- You can use regular panko.
Avocado oil- Any light tasting oil will work.
Pine nuts- You can use walnuts, pecans, or cashews if you don't have pine nuts.
Nutritional yeast- This is optional. You can omit this or if you aren't dairy free you can use freshly grated parmesan cheese.
Step by step
- Add all the ingredients, except the salmon and panko crumbs, to a food processor and pulse until everything is combined.
- Preheat your oven to 400 degrees Fahrenheit.
- Line a baking sheet with foil, parchment paper, or a silicone baking mat, and place the salmon filets on the baking sheet.
- Spoon the pesto evenly over all the salmon filets.
- Gently press the panko crumbs on top of each of the pesto covered salmon filets. I like to spray the tops of mine with cooking spray but you don't have to.
- Bake at 400 degrees for 12-14 minutes. Timing will depend on how thick your filets are.
Tips
- Have your fishmonger cut your salmon into filets at your local grocery store.
- To make this recipe Whole30 or Paleo don't put the panko on the salmon.
Storing and reheating
Store your leftover salmon in an airtight container for up to 3 days. You can store any leftover pesto in a jar in the fridge for up to 4 days.
I usually reheat my salmon in the oven at 350 degrees for 10 minutes. Reheating it does tend to dry it out some. You can always eat it cold on top of a salad with your favorite dressing.
Did you make this recipe? Please leave a star rating and comment! Your feedback is so important to me.
Recipe
Pesto Crusted Salmon
Ingredients
- 4 salmon filets
- 2 cups basil
- 2 garlic cloves
- ½ cup gluten free or regular panko bread crumbs
- ½ cup avocado oil
- ¼ cup pine nuts
- 1 tablespoon nutritional yeast *this is optional
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon pepper
EQUIPMENT NEEDED
Instructions
- Add all the ingredients, except the salmon and panko crumbs, to a food processor and pulse until everything is combined.
- Preheat your oven to 400 degrees Fahrenheit.
- Line a baking sheet with foil, parchment paper, or a silicone baking mat, and place the salmon filets on the baking sheet.
- Spoon the pesto evenly over all the salmon filets.
- Gently press the panko crumbs on top of each of the pesto covered salmon filets. I like to spray the tops of mine with cooking spray but you don't have to.
- Bake at 400 degrees for 12-14 minutes. Timing will depend on how thick your filets are.
Notes
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
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