Pistachio Pesto Salmon
Jump to recipeThis Pesto Salmon is topped with pesto, bread crumbs and chopped pistachios. It’s simple to make and only takes 5 ingredients!
My husband and I love salmon! When we eat it for the week, we like to keep the ingredients simple because salmon by itself already has such great flavor.
Usually we go for a simple lemon pepper and butter meal. So good! Or I will marinade it in a soy sauce ginger marinade overnight and sear the following evening.
This pesto salmon is very light. There is the flakiness of the salmon, the creaminess from the pesto, and the crunchiness from the bread crumb topping. It’s so light but has great flavor and the salmon still stands out which we love.
I used my Homemade Pesto recipe made with kale and pistachios for the nuts to go with the dish but any pesto will be great!
This recipe is so easy and delicious to make. And it’s a meal I plan to make again. And again. It’s so light and delicious, it makes a great dish to have without feeling stuffed!
I really hope you enjoy this! So, try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!
Ingredients
- 1 lb. salmon
- 2 Tbl. pistachio, chopped
- ¼ cup panko breadcrumbs
- 1 medium lemons, cut into 8 wedges
- 1 Tbl. olive oil
- ¼ cup premade pesto, I have a recipe above
- Salt + pepper to taste
Instructions
- Preheat oven to 350* Cover a baking sheet with foil.
- In a small bowl, combine the chopped pistachios, panko breadcrumbs, and the juice of 2 lemon wedge slices. Combine and set aside.
- Place the salmon on the baking sheet and brush with the olive oil. Season with salt and pepper.
- Spread the pesto on top in an even layer. Then pack on the pistachio crumb coat on top.
- Bake for 25-30 minutes or until Salmon is flaky.
- Let cool for 10 minutes. Serve with you choice of sides.
Ingredients
- 1 lb. salmon
- 2 Tbl. pistachio, chopped
- ¼ cup panko breadcrumbs
- 1 medium lemons, cut into 8 wedges
- 1 Tbl. olive oil
- ¼ cup premade pesto, I have a recipe above
- Salt + pepper to taste
Instructions
- Preheat oven to 350* Cover a baking sheet with foil.
- In a small bowl, combine the chopped pistachios, panko breadcrumbs, and the juice of 2 lemon wedge slices. Combine and set aside.
- Place the salmon on the baking sheet and brush with the olive oil. Season with salt and pepper.
- Spread the pesto on top in an even layer. Then pack on the pistachio crumb coat on top.
- Bake for 25-30 minutes or until Salmon is flaky.
- Let cool for 10 minutes. Serve with you choice of sides.
About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
