• Preheat oven to 425°F. Line baking sheet with parchment paper; set aside.
• Season salmon all over with salt and pepper; arrange on prepared pan. Stir pesto with mayonnaise; spread over top of each fillet.
• In bowl, combine breadcrumbs, walnuts, Parmesan, garlic, parsley, basil and chives; drizzle with olive oil and toss to moisten evenly. Divide mixture among fillets, pressing lightly to adhere to pesto mixture.
• Bake for 8 to 10 minutes or until topping is golden brown and salmon flakes easily with a fork but is still lightly opaque in center. Serve with lemon wedges.

Tip: To make fresh breadcrumbs, pulse chunks of day-old fresh bread in a food processor until pea-size crumbs are achieved. Breadcrumbs can frozen in an airtight container for up to 1 month.