This Lemon Pesto Crusted Salmon is fresh, vibrant, and packed with bold flavor—featuring a zesty homemade pesto with basil, Parmesan, pine nuts, and lemon. Baked to perfection in under 30 minutes, it’s a quick, elegant dinner you’ll make on repeat.
Lemon Pesto Crusted Salmon
This Lemon Pesto Crusted Salmon is fresh, vibrant, and packed with bold flavor—featuring a zesty homemade pesto with basil, Parmesan, pine nuts, and lemon. Baked to perfection in under 30 minutes, it’s a quick, elegant dinner you’ll make on repeat.
Ingredients
For the Lemon Pesto
- 1 cup fresh basil leaves
- 3/4 cup Parmesan cheese grated
- 1/2 cup pine nuts
- 2 cloves garlic minced
- 1 Lemon zested
- 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.
