Pesto is a traditional Italian sauce made with basil, garlic, pine nuts, cheese and olive oil. Mixed with breadcrumbs and spread over salmon, it gives Delia Smith Pesto Crusted Salmon Recipe a golden, crispy topping with plenty of fresh basil flavour.
Ingredients
This recipe serves 2 people and takes about 20 minutes to prepare and cook.
2 skinless salmon fillets (150–175g each)
2 tablespoons basil pesto
2 tablespoons fresh white breadcrumbs
1 rounded tablespoon finely grated Pecorino cheese
Juice of ½ lemon
Salt and freshly ground black pepper
A little olive oil for greasing the baking tray
A Few Notes About the Ingredients
Salmon: Fresh, thick salmon fillets are the best choice. Try to buy fillets of similar thickness so they finish cooking together. Frozen salmon is also fine, but thaw it completely and pat it dry before adding the topping.
Basil pesto: Traditional green pesto gives the salmon its garlic and basil flavour. Homemade pesto tastes fresher, although a good supermarket version works just as well for a quick dinner.
Pecorino cheese: Pecorino is a firm Italian sheep’s milk cheese with a slightly salty, sharp taste. Parmesan makes a good replacement if Pecorino is unavailable.
Breadcrumbs: Fresh white breadcrumbs turn golden in the oven without becoming too hard. You can make them by processing a slice of white bread for a few seconds.
How to Make Delia Smith Pesto Crusted Salmon
Step 1: Prepare the Salmon
Preheat your oven to 230°C (450°F), or 210°C for a fan oven, Gas Mark 8. Lightly grease a baking tray with olive oil or line it with foil.
Place the salmon fillets on the tray, leaving a little space between them. Check for any remaining bones and remove them with tweezers. Pat the fish dry with kitchen paper so the pesto sticks properly.
Squeeze a little lemon juice over each fillet, then season lightly with salt and black pepper. Don’t add too much salt because the pesto and cheese already have quite a salty taste.
Step 2: Prepare the Pesto Crust
Put the basil pesto into a small bowl and stir in about one-third of the fresh breadcrumbs. Mix until you have a thick paste that spreads easily without running down the sides of the fish.
Spoon the pesto mixture over the salmon fillets and spread it evenly across the top.
In another bowl, combine the remaining breadcrumbs with half the grated Pecorino. Sprinkle this mixture over the pesto, then scatter the remaining cheese on top.
I prefer a fairly generous breadcrumb coating because it gives the salmon a lovely crisp finish. Just keep the topping loose rather than pressing it firmly against the fish.
Step 3: Bake Until Golden
Place the salmon on the middle shelf of the preheated oven and roast for approximately 10–12 minutes. Thick fillets may need another couple of minutes.
The breadcrumbs should become golden, and the cheese should develop a lightly toasted appearance. Check the thickest part of the salmon with a fork. The flesh should separate easily and remain moist inside. For a fully cooked result, the centre should reach 63°C (145°F).
One mistake I would avoid with Delia Smith Pesto Crusted Salmon Recipe is leaving the fish in the oven until the topping turns dark brown. Salmon cooks quickly, and extra roasting can leave it dry.
Remove the tray from the oven, allow the salmon to rest for 2 minutes, then serve while the crust is still crisp.
What to Serve With Delia Smith Pesto Crusted Salmon
Buttered New Potatoes
Small boiled potatoes tossed with butter, parsley and a little salt go very nicely with pesto salmon. Their mild flavour balances the garlic and cheese in the topping without overpowering the fish.
Steamed Green Vegetables
Broccoli, asparagus or green beans are excellent choices. Steam them until tender but still slightly firm. A little lemon juice and black pepper are enough for seasoning.
Fresh Green Salad
For a lighter dinner, serve the salmon with lettuce, cucumber and cherry tomatoes. A simple dressing made with olive oil and lemon juice keeps everything fresh. I particularly like this combination during summer.
Roasted Mediterranean Vegetables
Courgettes, red peppers and cherry tomatoes taste excellent alongside the salmon. Toss them with olive oil, season lightly and roast until tender. Their natural sweetness pairs nicely with the basil pesto.
Lemon Rice
Plain basmati rice finished with lemon zest and a little butter makes another good accompaniment. It is particularly useful if you want a more filling meal.
Delia Smith Pesto Crusted Salmon Nutrition Information
The following nutritional values are estimates for one serving, assuming the recipe makes two portions.
Nutrient | Approximate Amount |
|---|---|
Calories | 480 kcal |
Protein | 38g |
Carbohydrates | 7g |
Total Fat | 34g |
Saturated Fat | 7g |
Fibre | 1g |
Sodium | 500mg |
Salmon provides protein, omega-3 fatty acids and vitamin B12. The pesto and Pecorino add extra fat, calcium and sodium. The nutritional values will change slightly depending on the size of the fillets and the ingredients used.
FAQs
Can I Use Store-Bought Pesto?
Yes, supermarket basil pesto works well. Choose a thick green pesto with a good basil flavour. If the jar contains a lot of oil on top, give it a good stir before measuring. Excess oil can make the breadcrumbs soggy.
Can I Prepare Pesto Crusted Salmon Ahead of Time?
You can prepare the breadcrumb and cheese mixture several hours ahead and keep it refrigerated. The salmon can also be arranged on its baking tray in advance. I recommend adding the pesto and breadcrumbs just before cooking to keep the topping crisp.
How Do I Know When the Salmon Is Cooked?
The salmon should separate easily with a fork and look moist inside. A food thermometer is the most reliable way to check. A centre temperature of 63°C (145°F) indicates fully cooked fish.
Can I Use Parmesan Instead of Pecorino?
Yes, Parmesan is an excellent substitute. It has a slightly milder flavour than Pecorino but still produces a golden topping. Use the same quantity, and avoid adding too much extra salt.
How Long Does Leftover Pesto Crusted Salmon Last?
Cooked salmon can be kept in an airtight container in the refrigerator for up to 2 days if cooled and refrigerated promptly. Reheat it gently until thoroughly hot, or serve it cold with salad. The crust will lose some crispness after refrigeration, so the dish tastes best when freshly cooked.