Baked Salmon with Pesto (Print Version)

Oven-baked salmon fillets topped with a flavorful basil pesto crust, perfect for an elegant main dish.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 ounces each
02 - Salt and freshly ground black pepper, to taste

→ Pesto Crust

03 - 1/2 cup basil pesto (store-bought or homemade)
04 - 1/3 cup grated Parmesan cheese
05 - 1/2 cup gluten-free breadcrumbs or panko
06 - 1 tablespoon olive oil

→ Garnish (optional)

07 - Lemon wedges
08 - Fresh basil leaves

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels and season both sides with salt and pepper. Arrange fillets evenly on the prepared sheet.
03 - In a small bowl, combine basil pesto, grated Parmesan, gluten-free breadcrumbs, and olive oil. Mix until a coarse, moist paste forms.
04 - Spoon the pesto mixture evenly over the tops of the salmon fillets, pressing gently to adhere.
05 - Bake the salmon for 12 to 15 minutes, until just cooked through and flakes easily with a fork.
06 - Remove salmon from oven and let rest for 2 minutes. Serve hot, garnished with lemon wedges and fresh basil if desired.

# Expert Tips:

01 -
  • It tastes fancy enough for guests but honest enough for a quiet Tuesday when you need dinner solved.
  • The pesto crust stays crispy while the salmon stays tender, which is harder to mess up than you'd think.
  • It's naturally gluten-free and takes less time than deciding what to watch afterward.
02 -
  • The thickness of your salmon matters more than you think, so check that all four fillets are roughly the same size or you'll end up with one overcooked and one barely done.
  • Don't skip drying the salmon with paper towels; wet fish will steam instead of roast and your crust will be soggy instead of crispy.
03 -
  • If your pesto crust is sliding off the salmon as it cooks, you didn't press it down hard enough or your salmon was too wet; next time, be firmer with the pressing and drier with the patting.
  • Try sun-dried tomato pesto or a red pepper version if basil feels too familiar, and the same cooking method works perfectly every time.

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