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Italian Baked Salmon With Pesto - Simple, Fresh, and Flavorful

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • 1/2 cup good-quality basil pesto (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 1 teaspoon lemon zest (optional but great)
  • 2 tablespoons panko breadcrumbs or chopped toasted pine nuts
  • Salt and freshly ground black pepper
  • Fresh basil or parsley for garnish (optional)

Method
 

  1. Preheat the oven: Set it to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
  2. Prep the salmon: Pat the fillets dry with paper towels. Dry fish browns better and helps the pesto stick. Season both sides lightly with salt and pepper.
  3. Mix the topping: In a small bowl, stir the pesto with lemon juice and zest. Taste and adjust with a pinch of salt if needed.
  4. Assemble: Place salmon skin-side down on the baking sheet. Spoon about 2 tablespoons of pesto mixture over each fillet, spreading to coat the top evenly.
  5. Add texture: Sprinkle panko or pine nuts over the pesto-coated tops. Drizzle with a little olive oil for extra color and crunch.
  6. Bake: Cook for 10–12 minutes, depending on thickness. The salmon should flake easily with a fork and be just opaque in the center. Thicker pieces may need 1–2 more minutes.
  7. Rest and serve: Let the salmon rest for 2 minutes. Finish with a squeeze of lemon and a scatter of fresh herbs. Serve warm.