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Pesto crusted salmon sitting on a plate.

Pesto Crusted Salmon

Kaleena Martinez
This pesto crusted salmon is fresh, flavorful, and ready in under 25 minutes. The homemade pesto adds a garlicky, herby kick that makes every bite so good.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dinner
Cuisine American
Servings 4 people

EQUIPMENT NEEDED

  • food processor

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

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.
  • Pat dry the tops of the salmon with a paper towel, then 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 so check them at the 12 minute mark.

Notes

Substitutions
Pesto- This homemade pesto is so easy but you can use jarred pesto to save time.
Gluten free panko- My favorite gluten free panko is Jeff Nathan brand. You can also 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.
Tips
  • For Paleo or Whole30: Just omit the panko. You can substitute it with crusted walnuts, pecans, or cashews.
  • Dry your salmon: Patting the salmon dry with a paper towel before adding the pesto helps everything stick and gives it that nice crust on top.
  • Use fresh salmon if you can: Frozen is totally fine, and I do it all the time, but if you can buy fresh, the texture will be a little softer and flakier.
Storing and reheating
Storing: If you’ve got leftovers, store them in an airtight container in the fridge for up to 3 days. Any extra pesto can go in a small jar, just cover it with a little oil, and it’ll stay fresh for about 4–5 days.
Reheating: I like using the oven at 350°F for 8–10 minutes, just until warmed through. Cover it loosely with foil to keep it from drying out. Or pop it in the air fryer at 350°F for 3–4 minutes if you want that crisp topping back.

Nutrition

Calories: 633kcalCarbohydrates: 18gProtein: 37gFat: 46gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gCholesterol: 100mgSodium: 446mgPotassium: 970mgFiber: 2gSugar: 0.5gVitamin A: 705IUVitamin C: 4mgCalcium: 47mgIron: 2mg

*nutrition information is an approximate

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