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Salmon With Pesto Crust
Salmon with Pesto Crust - fresh salmon fillets, topped with basil pesto, parmesan and panko crumbs then oven-baked. Dinner in 20 minutes!
Total Time
20 mins
Servings: 4
Calories: 182 kcal
Course:
Main Course
Cuisine:
Australian
Ingredients
- 4 fresh salmon fillets skinless
- 2 tablespoon basil pesto
- ⅔ cup panko breadcrumbs
- ⅓ cup finely grated fresh Parmesan
- 1 tablespoon olive oil
Instructions
- Preheat oven to 180c / 350f.
- Line a baking tray with baking paper and set aside.
- Place basil pesto, panko breadcrumbs and finely grated fresh parmesan cheese in a bowl, and mix well to combine.
- Brush the top of the salmon fillets with a little olive oil, then top the salmon fillets with the pesto crust mixture, pressing down well.
- Place the fillets on to the baking tray, and brush the sides of the fillets with a little more olive oil.
- Bake for 10 minutes (depending on the thickness of your fillets) or to your liking.
Cup of Yum
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- It's always a good idea to give your salmon fillets a quick once-over, feeling for any pin bones that may have been missed that need to be removed.
- If you are one of my regular readers, this is going to come as no surprise when I say that I recommend that you make your own basil pesto. It seriously only takes a few minutes, and the flavour is amazing! I promise you won't go back to store-bought! This pesto crusted salmon will still taste great even if you don't make your own pesto though!
- The cooking time will depend on the thickness of your salmon fillets. My fillets were 3cm / 1.25" at the thickest part, and they took 10 minutes.
- Panko breadcrumbs are Japanese style breadcrumbs - see this post for more info.
Nutrition Information
Calories
182kcal
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 182
% Daily Value*
Calories | 182kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.