Pesto-crusted SalmonSource 0

Pesto-crusted Salmon

Serving 4 people

45 min


  • basil leaves 4 cups lightly packed fresh basil leaves
  • garlic 1 small clove garlic, finely chopped
  • olive oil 1/3 cup olive oil; more for the pan
  • pine nuts 1 Tbs. pine nuts
  • salmon fillets 4 boneless salmon fillets (about 6 oz. each)
  • salt and pepper Salt and freshly ground black pepper
  • white bread 3 slices white bread
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How to make it

  1. Heat the oven to 400F. Pulse the bread in a food processor to make breadcrumbs.
  2. Remove about 1/2 cup of the crumbs and reserve them.
  3. Add the pine nuts, garlic, 1 tsp. salt, and 1/4 tsp. pepper to the crumbs in the food processor and pulse.
  4. Add the basil and process again. With the motor running, add the olive oil in a slow stream, stopping occasionally to scrape down the sides of the bowl, until the pesto is spreadable.
  5. Brush a small baking sheet with oil, put the fillets on it, and season them with salt and pepper.
  6. Spread a 1/4-inch layer of the pesto evenly over the top of each fillet. Sprinkle the reserved breadcrumbs over the pesto.
  7. Bake until the salmon is cooked -
  8. it should just start to turn opaque, with a trace of bright orange in the middle -
  9. and the topping is lightly browned, 10 to 15 minutes, depending on the thickness of the fish.