Description

Hey friends! Whether you’re juggling 50 tabs or just trying to escape the dinner rut, this Pesto Salmon Bake is your hero. In under 30 minutes, you’ll have buttery salmon coated in bold pesto and a golden Parm-breadcrumb topping so good, you might eat it straight from the pan. It’s foolproof, wildly satisfying, and elegant enough to impress—even if you’re still in sweatpants.

Ingredients

4 salmon fillets (about 6 oz each; skin-on or off)
6–7 tbsp pesto (store-bought or homemade basil, arugula, or kale pesto)
⅓ cup fresh breadcrumbs (or Panko; GF if needed)
⅓ cup grated Parmesan cheese (freshly grated = melty magic)
Optional: Lemon zest, chili flakes, or fresh herbs for extra flair

Instructions

1. Preheat & Prep

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment or lightly grease a baking dish.
Pat salmon dry (important for a crisp topping!).

2. Add the Pesto Love

Place salmon skin-side down.
Spread 1½–2 tbsp pesto on each fillet—cover generously but not overflowing.

3. Breadcrumb Crown

Mix breadcrumbs and Parmesan in a bowl.
Spoon evenly over each fillet and press gently. Want extra zing? Add 1 tsp lemon zest or a pinch of chili flakes here.

4. Bake It

Bake for 12–15 minutes, depending on thickness (internal temp should hit 125–130°F).
Optional: Broil 1–2 minutes at the end for max crunch—watch carefully!

5. Rest & Serve

Let salmon rest 2 minutes before serving. This keeps it juicy and perfect.

Notes

Use fresh Parmesan: Pre-shredded won’t melt or brown as nicely.
Breadcrumbs count: Homemade = soft crunch. Panko = sharper crunch.
Crust falling off? Chill salmon 10 minutes after topping before baking—it sets the pesto.
Don’t overbake! Dry salmon is sad salmon. Pull it when just opaque.
Leftovers? Reheat gently, covered in foil, at 275°F for 10–12 mins.

Prep Time: 10 minutes
Cook Time: 10 minutes

Nutrition

Calories: 390Cal Per Serving
Sodium: 420mg
Fat: 25g
Carbohydrates: 4g
Protein: 35g