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Pesto Topped Salmon recipe

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Salmon fillets with a quick pesto, olive and breadcrumb topping. Use black or green olives and any type of breadcrumb will work, including frozen.

  • Prep10m
  • Cook15m
  • Total25m

I enjoy salmon fillets just as they are but adding a salty, crunchy topping turns them into a real treat. This dish can be put together very quickly and if you already have some breadcrumbs made up (I use panko) it takes almost no time at all.


You can use white, wholemeal or panko breadcrumbs. Frozen breadcrumbs work well.


Pesto Topped Salmon

  • Prep10m
  • Cook15m
  • Total25m
Serves: 2


  • olive oil (to oil the baking tray and to drizzle)
  • 2 salmon fillets (around 240g total weight)
  • 2 tbsp pesto (fresh or jarred)
  • 3 tbsp breadcrumbs (2 tbsp to mix with the pesto, 1 tbsp to finish)
  • 12-14 olives, halved (green or black)


  1. Preheat your oven to 200°C (180°C fan) and line a baking tray with foil. Drizzle over a little olive oil and place 2 salmon fillets onto the tray.
  2. Mix 2 tablespoons of pesto with 2 tablespoons of breadcrumbs and spread the mixture over the salmon fillets.
  3. Place 12-14 halved olives on top of the salmon and push them into the pesto mixture. Scatter the remaining tablespoon of breadcrumbs over the olives and drizzle over a little olive oil.
  4. Bake for 13-15 minutes depending on the thickness of your salmon fillets.

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