If you’ve ever craved a quick dinner that feels fancy without the fuss, this Pesto Crusted Salmon recipe is your new weeknight hero. Imagine juicy, flaky salmon smothered in vibrant pesto, topped with a golden crust of parmesan and panko. It’s wholesome, flavorful, and ready in under 40 minutes yes, even with the veggies! Whether you’re a seasoned home cook or just looking to spice up your salmon routine, this dish checks all the boxes: easy, healthy, and downright irresistible.
Looking for more easy meal ideas? Check out our Lemon Herb Baked Chicken for another quick oven favorite.
Ingredients & Prep Breakdown
What You’ll Need for the Perfect Pesto Crusted Salmon
Simple Ingredients, Big Flavor
Here’s everything you need to make this pesto crusted salmon shine with pantry staples and fresh produce doing the heavy lifting.
For the Salmon
- 12–16 oz salmon fillet (skin-on or off)
- 2 tbsp prepared pesto (basil or arugula work well)
- 2 tbsp panko breadcrumbs
- 1 tbsp grated parmesan cheese
- 1 tsp lemon zest
- Juice from ½ lemon
- 1 tsp dried parsley
- Salt and pepper, to taste
- Cooking spray (for crisping the top)
For the Roasted Veggies
- 1.5–2 cups baby potatoes, halved or quartered
- 2 medium zucchini, sliced into ½-inch rounds
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
Hack to Save Time: Use a mini food processor to mix your pesto, breadcrumbs, and cheese in one quick pulse for a faster topping.
Prep Tips Before You Start
- Dry your salmon well. This helps the seasoning stick and prevents a soggy crust.
- Zest before you juice. It’s easier, and you’ll get more citrus aroma in your topping.
- Use parchment paper on your sheet pan to make cleanup a breeze.
Serve with a crisp salad, roasted vegetables, or this cozy One Dish Lemon Chicken Orzo a weeknight staple that’s flavorful, simple, and satisfying.
Step-by-Step Instructions for Pesto Crusted Salmon
How to Cook Pesto Crusted Salmon Like a Pro
Step 1 – Roast the Veggies First
Preheat your oven to 375°F (190°C).
Slice baby potatoes in halves (or quarters if they’re large) and zucchini into ½-inch rounds. Toss them with olive oil, garlic powder, and a dash of salt and pepper.
Pro Tip: Lay the veggies flat and spaced out on a parchment-lined sheet pan so they roast not steam.
Bake for 25 minutes, or until the potatoes are fork-tender and golden around the edges.
Step 2 – Prepare the Salmon Topping
While the veggies are cooking:
Pat the salmon dry using a paper towel. Season with salt and pepper on all sides.
Spread 2 tablespoons of pesto generously over the top.
In a separate bowl, mix together:
- 2 tbsp panko crumbs
- 1 tbsp parmesan
- 1 tsp lemon zest
- 1 tsp dried parsley
Sprinkle the mixture evenly on top of the pesto layer.
Step 3 – Assemble & Bake
When the 25-minute veggie roast is done, increase oven temp to 400°F (205°C).
Toss the veggies gently with a spatula to flip.
Place the pesto-coated salmon fillet directly in the center of the sheet pan, surrounded by the roasted vegetables.
Spray the top of the salmon lightly with cooking spray for that crispy crust.
Bake everything for 12–15 minutes, depending on the thickness of your salmon.
Optional Broil for Extra Crunch
After 12–15 minutes, turn on the broiler for 1–2 minutes to brown the topping slightly just watch closely so it doesn’t burn.
Step 4 – Final Touches
Once baked, remove the pan from the oven.
Squeeze the juice from half a lemon over the salmon for a bright finish. Serve warm with the roasted veggies.
Flavor Hack: Want an even bigger citrus punch? Add thin lemon slices on top of the salmon before baking they’ll caramelize beautifully.
Nutrition Facts, Serving Tips & Storage
Making the Most of Your Pesto Crusted Salmon
Is Pesto Crusted Salmon Healthy?
Absolutely! Salmon is a powerhouse of lean protein and omega-3 fatty acids, while pesto adds heart-healthy fats from olive oil and nuts. Here’s a quick nutrition estimate per serving (based on 4 servings from the full recipe):
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | 28–30g |
| Total Fat | 22g |
| Carbohydrates | 18–22g |
| Fiber | 3g |
| Sugar | 2g |
| Sodium | Moderate |
Always adjust based on the specific brands or homemade ingredients used.
What to Serve with Pesto Crusted Salmon
The roasted zucchini and potatoes make this a satisfying, all-in-one meal but here are some stellar add-ons:
- Lemon couscous or wild rice for a grain boost
- Garlic green beans or roasted carrots for extra greens
- A crisp arugula salad with balsamic vinaigrette to balance the richness
- Serving Idea: Pair with a chilled glass of Sauvignon Blanc or a light Pinot Grigio—bright, zippy wines that complement the basil and lemon flavors.
Storing & Reheating Leftovers
Got leftovers? Here’s how to make them work for you:
- Refrigerate in an airtight container for up to 3 days
- Reheat at 350°F in the oven for 10 minutes or until warmed through
- Avoid the microwave it’ll dry out the salmon and ruin the crust
- Meal prep tip: Flake leftover salmon over a salad or into a grain bowl for an easy lunch the next day
Freezing? It’s best not to. Pesto and breadcrumbs lose texture after thawing.
FAQs
Do pesto and salmon go together?
Absolutely pesto and salmon are a match made in flavor heaven. The richness of salmon pairs beautifully with the herbaceous, garlicky bite of pesto. Whether you’re using basil, arugula, or even sun-dried tomato pesto, it adds a bold, zesty layer that cuts through the fattiness of the fish and enhances its natural taste.
What to serve with Costco pesto salmon?
Costco’s pesto salmon is similar to this homemade version, so side options remain the same. Roasted vegetables, garlic mashed potatoes, or a lemony couscous work well. For low-carb options, try sautéed spinach, cauliflower mash, or a crunchy kale salad with pine nuts. These sides balance the richness of the salmon and keep the meal feeling fresh.
How to keep salmon moist after cooking?
The secret to moist salmon is avoiding overcooking. Always check the thickest part with a fork if it flakes easily but remains slightly glossy in the center, it’s perfect. For leftovers, reheat in the oven with a splash of broth or cover with foil to trap steam. Avoid microwaving, which can dry it out quickly.
Is pesto salmon healthy?
Yes, pesto salmon is a nutrient-dense choice packed with omega-3s, protein, and healthy fats. Pesto brings antioxidants from basil and heart-friendly oils. For an even lighter version, go easy on the cheese or use a yogurt-based pesto. Pair it with fiber-rich sides like roasted veggies or quinoa to round out the meal.
Does pesto pair well with fish?
It does! While pesto is traditionally associated with pasta, its fresh, herbal character complements many fish types especially fatty ones like salmon, trout, or halibut. Even milder white fish like cod or tilapia benefit from a pesto glaze or topping, which adds moisture and complexity.
What type of sauce do you eat with salmon?
Besides pesto, salmon pairs wonderfully with sauces like lemon-dill, creamy mustard, chimichurri, or soy-ginger glaze. If you’re craving something lighter, try a squeeze of citrus or a yogurt-based herb sauce. The idea is to enhance not overpower the natural flavor of the fish.
Speaking of healthy pairings, if you’re interested in how meals like this contribute to overall wellness, listen to the Cleveland Clinic podcast: Why Gut Health Is So Important with Christine Lee, MD. It’s a thoughtful look at the connection between diet and digestion.
Pesto Crusted Salmon That’ll Wow Your Weeknight Dinner Table
Juicy salmon topped with vibrant pesto, a crunchy panko crust, and a squeeze of lemon. A quick, flavorful dinner that looks fancy but is ready in under 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
12–16 oz salmon fillet (skin-on or off)
2 tablespoons prepared pesto (choose one without wine or animal rennet if needed)
2 tablespoons panko breadcrumbs
1 teaspoon lemon zest
Salt and pepper, to taste
Cooking spray (for crisping the top)
Lemon wedges, for serving
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Pat the salmon dry with a paper towel and season lightly with salt and pepper.
3. Spread pesto evenly over the top of the salmon fillet.
4. Sprinkle panko breadcrumbs evenly over the pesto layer, followed by lemon zest.
5. Lightly spray the top with cooking spray to help the crust brown.
6. Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
7. Optional: Broil for 1–2 minutes at the end for extra crunch, watching closely to prevent burning.
8. Serve hot with lemon wedges for squeezing over the top.
Notes
If using store-bought pesto, check the label to ensure it is alcohol-free and uses vegetarian-friendly cheese if required.
Pair with a simple side salad, roasted vegetables, or steamed greens.
Best served fresh, but leftovers can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 fillet
- Calories: 310
- Sugar: 0g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
Conclusion
Whether you’re cooking for yourself, your family, or guests, this Pesto Crusted Salmon is a game-changer. It’s flavorful, fast, and foolproof proof that healthy dinners don’t have to be boring or bland. With just a handful of pantry staples, you’ll create a dish that looks gourmet and tastes incredible. And the best part? Minimal cleanup, thanks to that trusty sheet pan.
So next time salmon’s on the menu, skip the plain fillet and go for this golden, herb-packed upgrade. Your taste buds will thank you.
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