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salmon pesto crust

Baked Salmon Pesto Parmesan Crust

Course: Lunch, Main Course
Author: Angela Coleby
Print Recipe


  • 2 Fillets Salmon (skin optional)
  • ¼ cup (25g) Parmesan grated


  • 1 ½ cups (36g) Fresh basil
  • ¼ cup (54g) olive oil
  • ¼ cup (35g) Pine nuts
  • ¼ cup (25g) Parmesan grated
  • 2 garlic cloves peeled and chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • First make the pesto by combining the basil, pine nuts, Parmesan cheese, garlic, salt and pepper in a food processor or blender. Blend until chopped.
  • Add the olive oil and process until the mixture is smooth. Add more oil if need be.
  • Preheat the oven to 200C/400F.
  • Place the salmon fillets on a parchment paper line baking tray or non-stick baking dish.
  • Spread about 2 tablespoons of the pesto on each salmon fillet.
  • Sprinkle the Parmesan cheese on top of the pesto, pressing slightly down to almost form a crust.
  • Bake for 15-20 minutes until the fish is cooked through (thick fillets will need more time).


Serves 2 (or one hungry husband)
Nutritional Info per serving – 569 Calories, 83g Fat, 86g Protein, 3g Total Carbs, 0g Fibre, 3g Net Carbs