Baked Pesto Salmon

Baked Pesto Salmon
Lisa Lotts

This spin on pesto salmon uses breadcrumbs to add a crunch to every bite. To make your own breadcrumbs, pulse 4 slices of 100% whole wheat bread in the blender and spread evenly on a baking sheet. Bake at 375º F for 10 minutes, until slightly browned.

Nutrition Information (per serving): Calories: 426; Protein: 41 grams; Fat: 24 grams; Carbs: 9 grams; Sugar: 2 grams

Recipe and photo by Lisa Lotts of Garlic & Zest

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Prep time

5 min.

Cook time

15 min.

  • 4 (6-oz) salmon fillets pin bones removed
  • 6 Tbsp pesto
  • 1/3 cup fresh breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese, grate with a microplane grater if possible
Preheat the oven to 325°F. Place a piece of parchment paper on a rimmed baking sheet.
Lay the salmon fillets on the baking sheet, not touching. Spoon 1 1/2 tablespoons of pesto over each fillet and spread it with the back of a spoon or knife so that it's lightly coated with pesto.
In a small bowl, combine the breadcrumbs and Parmesan cheese until evenly distributed.
Top each of the salmon fillets with a coating of the breadcrumb mixture.
Cook the salmon for 12-15 minutes for medium. To get the crust a golden brown, turn the oven to broil and heat for 45 seconds to 1 1/2 minutes with the salmon about 5 inches away from the heating element. Keep an eye on it so it doesn't burn.
Serve immediately.