Delicious salmon recipe that is both crispy and juicy spread with sun-dried tomato pesto and topped with bread crumbs and parmesan cheese!

Ingredients:

Salmon: Salmon fillet without skin.

Pesto: Sun-dried tomato pesto.

Bread crumbs: Japanese style panko crumbs

Cheese: Parmesan cheese

Oil: Olive oil

How to make sun-dried tomato pesto:

Preheat oven: Preheat oven to 400F.

Prep salmon: Remove the skin off salmon, wash and dry it.

Seasoning salmon: Season the salmon with salt and black pepper.

Spreading pesto: Spread your sun-dried tomato pesto evenly.

Making bread crumb mixture: Into a bowl combine your panko crumbs and parmesan cheese. Mix until combined.

Topping off with bread crumb mixture: Top with your bread crumb mixture and lightly press it down.

Baking: Bake for about 20-25 minutes or until salmon reaches 145F.

Sun-dried tomato salmon

Delicious salmon recipe that is both crispy and juicy spread with sun-dried tomato pesto and topped with bread crumbs and parmesan cheese!
Print Recipe

Ingredients
  

  • 2.39 lb Salmon fillet
  • 5 tbsp sun-dried tomato pesto
  • 3/4 cup japanese style panko crumbs
  • 1/2 cup parmesan cheese
  • olive oil (enough for oiling the baking dish)

Instructions
 

  • Preheat your oven to 400F.
  • Remove the skin off the salmon then wash and dry it.
  • Season the salmon with salt and black pepper.
  • Top your salmon off with sun-dried tomato pesto and spread it out evenly.
  • Into a bowl add the panko crumbs and parmesan cheese. Mix until combined
  • Top with your breadcrumb mixture and lightly press it down.
  • Bake your salmon for about 20-25 minutes or until internal temperature reaches 145F.