Who doesn’t love moist, flaky salmon wrapped in the warm embrace of dill pesto, topped with a crisp, rich crust of panko and parmesan? This is a delicious, no-fuss recipe that is even easier to make if you’ve already got the pesto in your pantry. I like to always keep some in my freezer, which I can then pull out and defrost for recipes like this. If you want to pair this with my Lemon-Roasted Asparagus recipe (and I recommend that you do), you can cook them both in the oven at the same time for a super easy meal: put the salmon on the top rack, the asparagus on the bottom rack, and just back them at the same heat and for the same time as is given for the salmon.
2 lbs salmon fillets
Salt, pepper, and garlic powder to taste
½ cup panko
½ cup freshly grated parmesan
Preheat the oven to 400F. In a small bowl, mix together the panko and breadcrumbs; set aside.
Grease a large casserole dish with olive oil. Rinse the salmon fillets and pat them dry; season with salt, pepper, and garlic powder to taste. Place the salmon in the casserole dish and spread the pesto over top, reserving a bit to garnish later. Generously sprinkle the panko-parmesan mixture over top of the pesto and pat to make sure it adheres.
Place the salmon in the oven and bake for about 20-25 minutes for thinner fillets, 25-30 minutes for thicker ones. The salmon should be opaque in the center when cut open, flaky but moist. Top with the reserved pesto and serve immediately. Pairs well with Lemon-Roasted Asaparagus and a nice, dry white wine.