The easiest pesto crusted salmon recipe

This pesto crusted salmon recipe is part of my 15 minute meal segment that was highly requested over on my Instagram. I know after a long busy day, the last thing that you want to do is spend hours in the kitchen cooking and cleaning. That’s why having meals like this is so important because it doesn’t sacrifice your time and you still are able to enjoy a fresh, clean meal.

salmon filets– I like to use fresh Atlantic salmon, but feel free to use your favorite kind. I always pick mine up from Sprouts which is 100% sustainably caught. If using frozen filets, you will need to thaw them prior to this recipe.

homemade nut-free basil pesto – I love my nut-free basil pesto, but feel free to use whichever pesto you prefer. Trader Joe’s has a really yummy vegan one.

Italian breadcrumbs- You can also use your own homemade breadcrumbs, but I recommend adding in some seasoning to give it more flavor.

extra virgin olive oil- extra virgin olive oil is best for this recipe since it has a higher smoke point, but feel free to use avocado or coconut oil in replacement.

How to make pesto crusted salmon filets

This recipe really can’t be any easier to make, I promise even if you aren’t an avid baker, you can’t mess this one up. I like to make my own homemade pesto which takes less than 5 minutes, you can prepare it while the oven is preheating.

To start, preheat the oven to 400F and prepare a baking sheet by lining it with parchment paper or foil.

You can make the basil pesto during this time, or if you’re using store- bought then skip ahead to preparing the salmon filets.

Remove the filets from packaging and wipe down with a damp towel to remove and excess juices or scales. Next, drizzle with EVOO and season with salt and pepper. Place the filets, skin side down onto the baking sheet.

Next, in a large bowl, combine the basil pesto, Italian bread crumbs and EVOO. Mix until a thick paste is formed. Using your fingers, add this mixture on top of each salmon filet, dividing the mixture amongst the filets evenly.

When ready, bake the salmon in the preheated oven for 12-15 minutes or until the internal temperature reads 145F. Remove and let rest for a few minutes before serving.

What to pair pesto salmon with?

This pesto crusted salmon tastes great with just about anything, however, I personally like to serve mine with quinoa and green beans. You can prepare the quinoa at the start of this meal, and work on the green beans while the salmon is baking, this will all fit within the 15-20 minute window for the entire meal.

Clean and trim the green beans, or buy green beans that are already prepped and are ready to eat. Add them to a large skillet with 1-2 tbsp of EVOO. Let them sauté for a few minutes, mixing occasionally. Then, season with 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp minced garlic and 1/2 tsp chili flakes. Mix for 7-10 minutes or until they reach desired tenderness.

When the salmon is ready, serve together and enjoy a health meal that’s ready in 15-20 minutes.