07 Nov Pesto Salmon / Kenai-Red Fish Co.
Preheat the oven to 400°. Lay the fish, skin side down, in a baking dish,
large enough to fit the salmon and tomatoes.
Drizzle olive oil on top of the salmon fillets and tomatoes
Spoon 1 1⁄2 tablespoons of basil pesto over each fillet and spread it with
the back of a spoon or knife so it’s lightly coated with the herb sauce.
Combine the breadcrumbs and parmesan cheese in a small bowl. Top
the salmon fillets with the breadcrumb mixture.
Cook the salmon for 12 minutes for medium and up to 15 minutes to cook
through.
Ingredients
Directions
Preheat the oven to 400°. Lay the fish, skin side down, in a baking dish,
large enough to fit the salmon and tomatoes.
Drizzle olive oil on top of the salmon fillets and tomatoes
Spoon 1 1⁄2 tablespoons of basil pesto over each fillet and spread it with
the back of a spoon or knife so it’s lightly coated with the herb sauce.
Combine the breadcrumbs and parmesan cheese in a small bowl. Top
the salmon fillets with the breadcrumb mixture.
Cook the salmon for 12 minutes for medium and up to 15 minutes to cook
through.