Pesto Salmon with Breadcrumbs
This pesto salmon with breadcrumbs features juicy, flaky salmon topped with a golden panko crust and vibrant pesto, creating a quick and healthy salmon dinner that is both impressive and easy to make.
Ingredients
- 4 (4-5 ounce) skin-on salmon filets (about 1 pound)
- 1/2 cup panko breadcrumbs (gluten-free is okay)
- 2 tablespoons extra virgin olive oil, plus more to drizzle
- 4 tablespoons pesto (divided)
- 2 teaspoons lemon juice
- Kosher salt
Instructions
- Preheat and prep: Line a baking sheet with aluminum foil and place it in the oven. Preheat to 400°F. Pat the salmon filets dry with paper towels.
- Prepare the breadcrumbs: In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Stir thoroughly until the crumbs are evenly coated and slightly glossy.
- Spread the pesto: Remove the hot baking sheet from the oven and drizzle olive oil over the foil. Place the salmon skin-side down. Spread 3 tablespoons of pesto evenly over the top of the salmon filets.
- Add the crumb topping: Sprinkle the panko mixture generously over the pesto-coated salmon, pressing gently to adhere.
- Bake: Return the sheet to the oven and bake for 8-10 minutes, or until the salmon flakes easily with a fork and the breadcrumbs are golden brown.
- Make the drizzle: While the salmon bakes, whisk the remaining 1 tablespoon of pesto with 1 tablespoon of olive oil and lemon juice. Add a pinch of salt.
- Serve: Remove the salmon from the oven, plate it, and drizzle with the pesto and lemon sauce. Enjoy immediately!