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.
Heat an oven proof pan (I use cast iron) over medium high heat.
In a small bowl mix together the panko crumbs, grated lemon zest from 1 lemon, chopped parsley, salt, pepper, garlic powder and 1 to 2 tablespoons of olive oil. Set aside.
Brush the salmon fillets lightly with a little bit of olive oil. Then drizzle with juice from the lemon. Season the salmon lightly with salt and pepper if you like.
Next, spread the pesto over the salmon fillets then top with the panko crumb mixture.
Add the remaining olive 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 - 8 minutes. The fish will easily flake with a fork when it is done.
Remove the salmon from the oven and let rest about 5 minutes.
Serve with lemon slices or wedges. Enjoy!
Notes
This recipe is adapted from a recipe in the How Easy Is That? cookbook by the Barefoot Contessa, Ina Garten.