Lemon Crusted Pesto Salmon
This Lemon Crusted Pesto Salmon is a delicious and easy sheet pan meal, perfect for busy weeknights. With only a few simple ingredients, you can have a wonderful dinner ready in no time.
I love to cook with salmon! Its a great source of nutrients and cooks up quicker than most proteins in the oven. I love that Lemon Crusted Pesto Salmon is bright and light. It would pair perfectly with my Easy Pesto Ricotta Pasta.
For a recipe with a little more of a kick, try my Blackened Baked Salmon Bites.
Jump to:
Ingredients
This recipe calls for easy-to-find and simple ingredients you likely already have.
- Salmon fillets: I like using 6oz fillets because they are pre-portioned out to a perfect serving size. However, you can absolutely make this recipe with a larger piece of salmon!
- Basil Pesto Genovese: You can make your pesto from scratch or buy store bought. I love my Pesto Without Pine Nuts recipe.
- Zucchini: This is a mild veggie that goes so well with anything, but feel free to use another vegetable (just be mindful of cook time)
- Panko breadcrumbs: For the crispy crust!
- Lemon: We use the lemon zest in the crust, and then juice the lemon over the cooked dish at the end.
- Spices: I like adding salt and garlic powder to the zucchini but you can use another spice if you prefer!
- Olive oil: to dress the vegetable and added to the panko crust.
See recipe card for quantities.
Instructions for Lemon Crusted Pesto Salmon
- Preheat the oven to 425F. Line a large sheet tray with parchment paper.
- Slice the zucchini into ½ inch thick pieces and line them up on a the sheet tray. Drizzle with some olive oil and spices of choice, then roast in the oven for about 10-12 minutes.
- If you are making the pesto from scratch, now is a great time!
- Meanwhile, prepare the lemon crust. Add the panko breadcrumbs, lemon zest, salt, and olive oil to a bowl and mix together with your hands or a spatula.
- Take the zucchini out of the oven and add the salmon fillets right on top. Top the salmon with pesto, then the lemon crust, and bake for another 13-15 minutes or until the salmon is done to your liking. Once out of the oven, squeeze the juice of the lemon right over the salmon and zucchini. Serve and enjoy.
What is Pesto Genovese?
This recipe calls for Pesto Genovese, the traditional basil pesto. You can use homemade or store bought. When making at home, I prefer to make pesto in a food processor, though the sauce traditionally is made with a mortar and pestle. The name “pesto” actually is rooted in the Italian word “pestare,” which means “to crush” or “to pound” because of the original method.
Traditionally, Pesto Genovese is made by crushing the garlic and salt together to a paste, then adding in basil leaves, pine nuts, parmesan and/or pecorino cheeses, and extra virgin olive oil. I sometimes replace the pine nuts with walnuts, and/or add some spinach along with the basil too.
Basil pesto Genovese has a bright green color and a rich, aromatic flavor that combines the fresh slightly peppery taste of basil with the earthiness and richness of pine nuts and the sharp, salty, creamy flavors and texture of the cheeses. The garlic adds a pungent kick, while the olive oil provides a smooth, buttery and peppery finish. Pesto and salmon are a match made in heaven!
Substitutions and Variations
There are lots of ways you can make this recipe your own!
- Salmon cut – instead of pre-portioned 6oz fillets, you may use a large piece of salmon too!
- Other pesto types – I have only tested this recipe with traditional basil pesto. Sun-dried tomato pesto or other varieties would taste great but I have not personally made them.
- Vegetables – This lemon crusted pesto salmon would be yummy served alongside tomatoes, broccoli, potatoes, or another roasted vegetable instead of or alongside the zucchini. If roasting tomatoes, cook for the same amount of time as the salmon.
- Dairy-free – If you use a vegan or cheese-free pesto, this recipe will become dairy-free! I love the vegan pesto from Trader Joe’s.
- Low-carb – You can reduce the amount of panko topping in this recipe to reduce the carbs. You can also omit it completely, but the recipe will no longer be a “crusted” salmon.
Storing this Lemon Crusted Pesto Salmon
Store the Lemon Crusted Pesto Salmon in the fridge for about 3 days. Reheat the salmon in the microwave in 30 second increments until heated to your liking.
Other Salmon Recipes
Rate This Lemon Crusted Pesto Salmon Recipe
Lastly, if you do make this Lemon Crusted Pesto Salmon recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok (@snackingemily) so I can see your creations.
Lemon Crusted Pesto Salmon
Ingredients
- 2 zucchini
- 1 tablespoon olive oil
- 1 ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 4 6 oz salmon fillets about 1 ½ pounds
- ½ cup basil pesto Note 1
- ½ cup panko breadcrumbs
- 1 large lemon or two small
Instructions
- Preheat the oven to 425 degrees. Line a large sheet tray with parchment paper.
- Slice the zucchini into ½ inch thick pieces and line them up on the sheet tray. Drizzle with 1 teaspoon olive oil, salt, and garlic powder, then roast in the oven for about 10-12 minutes.
- Prepare the lemon crust. Add the panko breadcrumbs, zest of the lemon, ½ teaspoon salt, and 2 teaspoons olive oil to a bowl and mix together with your hands or a spatula.
- Take the zucchini out and add the salmon right on top. Spoon the pesto evenly on top of the salmon. Then, spoon the lemon crust right over the pesto, gently pressing down with the back of your spoon just so the crust sticks slightly. Roast for another 15 minutes or until the salmon is done to your liking. Squeeze the juice of the lemon over the cooked dish. Serve and enjoy.
So simple! Adding this to the rotation. I served it with pesto pasta too.