The Recipes

Pesto-crusted Salmon

What I really was craving was a gorgeous, gut-busting meal from a local fave, replete with pasta with creamy pesto sauce, delightful garlic cheese bread, and chocolate cake.  Given it's the tail end of the holiday season, I think this version was a MUCH better choice... and didn't put me to sleep immediately afterwards.

Pesto-crusted Salmon


- 1 salmon fillet
- 2-3 T. pesto (I had some frozen from the summer.  You can whip up a winter batch or buy prepared pesto.)
- handful of breadcrumbs
- 1/2 zucchini, shaved
- 1/2 yellow squash, shaved
- 1/2 lemon, juiced
- olive oil
- salt
- pepper

Preheat the oven to the broil setting.  Season the salmon with salt and pepper, and lay it in an oven-proof skillet (if the skillet ISN'T non-stick, add some olive oil in the bottom of the pan to coat).  Press the pesto on top of the salmon.  Transfer to the oven.  Cook for about 5 minutes.

Meanwhile, bring a pot of water to a boil.  Season with salt and the lemon juice and add the veggies.  Cook the strips for 2-3 minutes; strain, and season with salt and pepper.

After the fish has cooked for five minutes, remove and top the pesto with bread crumbs and drizzle with olive oil (top with some parmesan cheese as an option).  Return to the oven for another 3-4 minutes.

Plate the veggies, and gently transfer the salmon to the plate.  Top with freshly-grated parmesan or romano cheese.