20-Minute Pesto Crusted Salmon
Flaky, tender salmon fillets topped with garlicky basil pesto and a golden, crunchy breadcrumb crust. A restaurant-quality healthy dinner ready in just 20 minutes—perfect for busy weeknights!
Servings: 4 servings
Calories: 420kcal
Equipment
- baking sheet
- small bowl
- spoon
- parchment paper
- oven
Ingredients
- 4 salmon fillets (6 ounces each), skin-on or skinless
- salt and black pepper
- 1/2 cup basil pesto
- 1/3 cup Panko breadcrumbs
- 1 tbsp olive oil or melted butter
- 2 tbsp grated Parmesan cheese (optional)
- lemon wedges, for serving
- fresh parsley, for garnish (optional)
- 1/2 cup crushed nuts (pecans, almonds, pistachios) or extra Parmesan — for keto variation
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment or lightly grease with oil.
- Pat salmon dry and place on baking sheet. Season lightly with salt and pepper.
- Spread 1½–2 tablespoons of pesto evenly over each fillet.
- Mix Panko breadcrumbs, olive oil or butter, and Parmesan. Sprinkle over the salmon and gently press to adhere.
- Bake 12–15 minutes, depending on thickness. Salmon should flake easily and reach 125–145°F internal temperature.
- Optional: Broil 1–2 minutes for an extra golden crust.
- Rest 2–3 minutes, then serve with lemon wedges and fresh parsley.
Notes
Mix breadcrumbs with oil or butter to ensure deep browning. Avoid overcooking salmon—12–15 minutes is usually perfect. For keto or low-carb diets, replace breadcrumbs with crushed nuts or extra Parmesan. Broil the last 1–2 minutes for the crispiest crust. Store leftovers for 1–2 days and enjoy cold on salads or gently reheated.