Pesto Crusted Salmon with Tenderstem Broccoli
Salmon fillets under a crisp basil and breadcrumb crust, baked in 15 minutes with lemony tenderstem broccoli.
Made with Basil pesto. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.77 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper and put the salmon on it. Season with black pepper.
- 2
Mix the gluten free breadcrumbs with your ready made basil pesto (see the base recipe) and the lemon zest into a damp, clumpy paste.
- 3
Press the paste firmly over the top of each fillet in an even layer.
- 4
Bake for 12 to 15 minutes until the crust is golden and the salmon flakes easily. The thickest part should be opaque all the way through.
13 min - 5
Meanwhile, steam or boil the broccoli for 4 minutes until just tender. Drain and toss with the olive oil and a squeeze of lemon.
4 min - 6
Serve the salmon with the broccoli and lemon wedges.
Tips
- Press the crust on firmly and leave the sides bare. It sits more securely on a flat top.
- If the crust browns too fast, cover loosely with foil for the last 5 minutes.
- Salmon continues to cook when it comes out. Rest for 2 minutes and it stays moist.
Storing and freezing
Eat straight away. Leftover salmon keeps 1 day in the fridge and is nice cold flaked into a salad. Reheat until steaming hot all the way through.
Questions
Can I use ordinary breadcrumbs?
Yes, but then it is not gluten free. Use 40 g panko or fresh breadcrumbs, and the crust will be a little crunchier.
Can I use frozen salmon?
Yes. Defrost it fully in the fridge overnight and pat very dry. Wet fish makes the crust slide off.
More made with basil pesto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.