Baked Salmon with Basil Pesto (Green Chef Inspired)
This is the salmon I make when I want something that feels healthy and a little indulgent at the same time. A thick layer of basil pesto bakes right onto the fillets, forming an herby crust while the fish stays tender underneath. It reminds me of the pesto salmon that shows up in my Green Chef box, and it comes together on one sheet pan.
Ingredients
- 4skin on salmon fillets, about 6 oz each
- 0.5 cupbasil pesto
- 0.5 cuppanko breadcrumbs
- 0.25 cupgrated parmesan
- 2 tbspolive oil
- 1fresh lemon
- 1 clovegarlic, minced
- kosher salt
- black pepper
Instructions
- 1Heat the ovenSet your oven to 400 degrees and line a sheet pan with parchment paper. Take the salmon out of the fridge while the oven heats so it bakes more evenly from a slightly cooler than cold start.
- 2Prep the salmonPat the fillets very dry and set them skin side down on the pan. Season the tops with salt and pepper, then brush or spoon a generous layer of basil pesto over each one so the flesh is fully covered.
- 3Make the crustIn a small bowl, stir together the panko, parmesan, minced garlic, and olive oil with a pinch of salt until the crumbs are evenly moistened. Press this mixture gently onto the pesto topped fillets to form a crust.
- 4Bake the salmonBake for 12 to 15 minutes, depending on thickness, until the crust is golden and the salmon flakes easily and reaches 125 to 130 degrees in the center for a moist finish. Thicker fillets may need a couple extra minutes.
- 5Finish and serveLet the salmon rest for 3 minutes, then squeeze fresh lemon over the top. Serve right off the pan with a simple green salad or roasted vegetables to round out the plate.
Nutrition (per serving, estimated)
450calories
36gprotein
4servings
Rather have it delivered?
This is my take on the Green Chef style dish. If you would rather have the real box show up at your door, here is my honest take after testing it in my own kitchen.
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