Pesto and Walnut-Crusted Salmon Fillets

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Servings: 4


  • 1/2 cup Filippo Berio Tomato and Ricotta Pesto
  • 2 tbsp Fillipo Berio 100% Italian Organic Extra Virgin Olive Oil
  • 4 salmon fillets
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 cup mayonnaise
  • 1 cup coarse fresh breadcrumbs
  • 1/4 cup finely chopped walnuts
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp each chopped fresh parsley, basil and chives
  • 4 lemon wedges


    • 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.