Pesto Parmesan Baked Salmon Recipe (20 Minutes, 4 Ingredients) by Ann Marie G. Halstead

I always feel good about feeding my family (and myself) salmon. The health benefits of salmon are one reason. The other is that it tastes great. Salmon is a great source of vitamin B, protein and potassium. It helps reduce the risk of heart disease and is one of the best ways to get omega-3 fatty acids. There’s an added bonus, too: salmon is known to help with weight control.

Salmon recipes are popular at 30Seconds.com, and I can understand why. Salmon is healthy, easy to prepare and versatile. If you’re looking for a healthy weeknight dinner that the whole family will enjoy, this pesto crusted salmon is among the best salmon recipes I’ve come across. It’s a simple sheet pan meal, light and delicious. In addition, it can be easily halved or doubled.

Here is your shopping list for this simple four-ingredient, high-protein baked salmon recipe: salmon fillets, basil pesto, breadcrumbs and Parmesan cheese. Buy wild salmon if possible. Not only does it taste better but it is also lower in toxins, mercury and PCBs (polychlorinated biphenyls, a group of manmade chemicals).

If you can't find wild salmon, use whatever salmon you like. You can always ask at the seafood counter what they recommend. Use homemade pesto or your favorite store-bought pesto. You can find pesto in jars or in the refrigerated section. You can use Italian breadcrumbs, plain breadcrumbs or panko breadcrumbs. For a gluten-free dish, use gluten-free panko or gluten-free breadcrumbs.

Serve this moist pesto salmon recipe with rice or quinoa and vegetable of your choice, if desired. My family enjoys broccoli or asparagus with salmon.

Cuisine: Italian / American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 4 wild salmon fillets (about 6 ounces each), skin removed
• 6 tablespoons homemade pesto or store-bought basil pesto
• 1/3 cup breadcrumbs 
• 1/3 cup freshly grated Parmesan cheese

Here’s how to make it:

1. Cover a rimmed baking sheet with a piece of aluminum foil. Lay the salmon fillets on the baking sheet, with a little space between them. Season with salt and pepper.
   
2. Spoon 1 1/2 tablespoons of pesto over each fillet, spreading it with the back of the spoon so that each fillet is lightly and evenly coated.
   
3. In a small bowl, mix breadcrumbs and Parmesan cheese until well combined. Top each fillet with a coating of the mixture. (Use gluten-free breadcrumbs for a gluten-free dinner.)
   
4. Bake the salmon in a preheated 325-degree F oven for 12 to 15 minutes. Turn the oven to broil and heat for 45 to 90 seconds with the salmon about 5 inches away from the heating element. Don’t walk away from the oven while the salmon is under the broiler; watch it closely to ensure it doesn’t burn. Serve. Store any leftovers in an airtight container in the fridge.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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