Baked Pesto Crusted Salmon with Panko

Baked pesto-crusted salmon is made with fresh Atlantic salmon fillets and a pesto and panko breadcrumb mixture.

Author: Kelsey Smith

Meal Type: Seafood

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 serving

Calories: 409 kcal per serving

Ingredients

Preheat the oven to 400°F (200°C).
Line a rimmed baking sheet with aluminum foil. Spray the foil with cooking spray. Place the salmon fillets on the foil skin side down, seasoning the top with salt and pepper to taste.
In a small mixing bowl, stir together the pesto, mayonnaise, panko breadcrumbs, garlic powder, and parsley flakes until combined.
Spread the pesto panko mixture evenly across the top of the salmon fillets.
Bake for 10–15 minutes or until the salmon is opaque and flaky. Cooking time will vary depending on the thickness of the salmon. The USDA recommends fish be cooked to a minimum internal temperature of 145°F (62.8°C), measuring the thickest part of the fish. You can pull the salmon out at 140°F because the internal temp will continue to rise even after it's off the heat. Allow the salmon to rest for 5–10 minutes before serving.