Lemon Pesto Crusted Salmon
Lemon Pesto Crusted Salmon
Course: Dinner, Main Dish
Ingredients:
For the Lemon Pesto:
1 cup fresh basil leaves
3/4 cup grated Parmesan cheese
1/2 cup pine nuts
2 cloves garlic, minced
Zest and juice of 1 lemon
1/3 cup extra-virgin olive oil
Salt and black pepper, to taste
For the Salmon:
4 salmon fillets (6-8 ounces each), skin-on or skinless
Olive oil for drizzling
Salt and black pepper, to taste
Instructions:
In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, minced garlic, and lemon zest.
Pulse the mixture until it forms a coarse paste.
With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto is well combined and smooth.
Season the pesto with salt and black pepper to taste. Add lemon juice and adjust the seasoning to your liking. Set the pesto aside.
Preheat your oven to 400°F (200°C).
Place the salmon fillets on a baking sheet lined with parchment paper or a lightly greased baking dish.
Drizzle a little olive oil over the salmon fillets to prevent sticking and help the pesto adhere.
Season the salmon fillets with salt and black pepper.
Spoon a generous amount of the prepared lemon pesto over the top of each salmon fillet, spreading it evenly to coat the surface.
Place the baking sheet or dish with the salmon in the preheated oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the pesto crust is golden brown.
Remove the lemon pesto crusted salmon from the oven and serve alongside your favorite sides.
