This Simple Panko Crusted Pesto Salmon is quick and easy and perfect for a busy weeknight dinner. Furthermore, this dish is super delicious and would make a great main dish for any special dinner get together.
Fresh salmon and your favorite store-bought pesto are the main ingredients in this recipe. Add some panko, lemon, parsley, and spices to create a delicious meal.
While the oven and pan are heating up take the salmon fillets and brush them lightly with olive oil, then drizzle with a little bit of fresh lemon juice. Next, sprinkle with a little bit of salt, pepper, and garlic powder. To make the topping mix together panko crumbs, parsley, salt, pepper, and lemon rind.
Top the salmon with the panko mixture. Pre-heat the oven to 425 degrees and heat an oven proof pan over medium-high heat. I use a cast iron skillet. When the pan is hot add a small amount of canola or vegetable oil and swirl it around the pan. Carefully place the salmon fillets, skin side down, in the hot pan. Cook the salmon for about 4 minutes, without touching, to get a nice crispy skin.
Next, place the salmon in the oven and continue to cook for 5 – 7 minutes. Remove the Simple Panko Crusted Pesto Salmon from the oven and let rest for a few minutes.
Serve with sliced lemon. Enjoy!
Simple Panko Crusted Pesto Salmon
Salmon Fillets with skin, I used about 1 lb for 4 people.
Salt, to taste
Pepper, to taste
1/4 teaspoon or so Garlic Powder
1 – 2 Lemons
2/3 cup Panko Crumbs
2 tablespoons plus Olive Oil
2 tablespoons Parsley, freshly chopped
3 tablespoons Pesto, give or take
2 tablespoons Canola or Vegetable Oil
Pre-heat oven to 425 degrees.
Heat an oven proof pan (I use cast iron) over medium high heat.
In a small bowl mix together the panko crumbs, grated lemon rind from 1 lemon, chopped parsley, salt, pepper, garlic powder and 2 tablespoons of olive oil. Set aside.
Brush the salmon fillets lightly with a little bit of olive oil. Then drizzle with juice from 1/2 lemon then sprinkle with salt, pepper, and a little garlic powder.
Next, spread the pesto over the salmon fillets then top with the panko crumb mixture.
Add the canola or vegetable oil to the heated skillet. Carefully place the salmon fillets, skin side down, in the hot oil and cook, without turning, for about 4 minutes.
After the 4 minutes, the skin on the salmon is nice and crisp. Place the pan in the oven and continue to cook for about 5 – 7 minutes. Remove the fish from the oven and let rest about 5 minutes.
Serve with lemon slices or wedges. Enjoy!
This recipe is adapted from a recipe in the How Easy Is That? cookbook by the Barefoot Contessa, Ina Garten.
Simple Panko Crusted Pesto Salmon
Ingredients
- Salmon Fillets with skin I used about 1 lb for 4 people
- Salt to taste
- Pepper to taste
- 1/4 teaspoon or so Garlic Powder
- 1 – 2 Lemons
- 2/3 cup Panko Crumbs
- 2 tablespoons plus Olive Oil
- 2 tablespoons Parsley freshly chopped
- 3 tablespoons Pesto give or take
- 2 tablespoons Canola or Vegetable Oil
Instructions
- Pre-heat oven to 425 degrees.
- Heat an oven proof pan (I use cast iron) over medium high heat.
- In a small bowl mix together the panko crumbs, grated lemon rind from 1 lemon, chopped parsley, salt, pepper, garlic powder and 2 tablespoons of olive oil. Set aside.
- Brush the salmon fillets lightly with a little bit of olive oil. Then drizzle with juice from 1/2 lemon then sprinkle with salt, pepper and a little garlic powder.
- Next, spread the pesto over the salmon fillets then top with the panko crumb mixture.
- Add the canola or vegetable oil to the heated skillet. Carefully place the salmon fillets, skin side down, in the hot oil and cook, without turning, for about 4 minutes.
- After the 4 minutes the skin on the salmon is nice and crisp. Place the pan in the oven and continue to cook for about 5 – 7 minutes. Remove the fish from the oven and let rest about 5 minutes.
- Serve with lemon slices or wedges. Enjoy!
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