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If you know me or you have been following the blog for a while, you know I do not eat seafood so I have never posted a seafood recipe before this one. I try to cook seafood for my brother every now and then but I do not taste it so I hesitate to post a recipe. However, when I made this one, I tasted the pesto crust before putting it on the salmon. It was phenomenal. I would use this crumb crust on absolutely anything if I could. Another reason I decided to post this recipe is the reaction I got from my brother and sister-in-law. They loved it and said it was the best thing they have eaten. The taste of the pesto crust is fresh and light from the basil and also rich and nutty from the parmesan and walnuts. The crunchy texture can be heard with every bite and the color is bright green and appetizing. I almost wanted to try it. This dish is easy enough for busy weeknights and elegant enough to make for a holiday or date night at home! With Lent season starting tomorrow, I thought I'd share a recipe you can enjoy during this blessed time!


  • 2 oz basil leaves

  • 1/4 cup raw walnuts

  • 2 oz parmesan cheese

  • 1/3 cup olive oil

  • 4 (7oz) salmon filets

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon olive oil

  • 3/4 panko breadcrumbs


  1. Preheat oven to 350 degrees F.

  2. In a food processor add basil, walnuts, parmesan cheese, and 1/3 cup olive oil. Blend to create pesto.

  3. Empty pesto into a bowl and add panko breadcrumbs. Mix well to combine.

  4. Place salmon fillets on a baking tray and sprinkle with salt, black pepper, and 1 tablespoon olive oil.

  5. Top the salmon fillets with the pesto crust mixture, pressing down well.

  6. place in oven and bake salmon at 350 degrees F for 25-30 minutes.


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