Ingredients
1 2 pound boneless, salmon filet
1/3 cup (basil) pesto*
1 cup dried breadcrumbs
¼ cup (heaping) grated Romano cheese
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 tablespoons chopped parsley
salt and pepper for seasoning salmon
olive oil for seasoning salmon and drizzling over top
Preparation
Preheat oven to 450 degrees.
To prepare breadcrumb mixture: In a small bowl, combine breadcrumb, Romano cheese, salt, pepper, olive oil and parsley. Mix together using a fork or your hands. Set aside.
To prepare filet: Rinse salmon and dry with paper toweling. Lightly salt and pepper each side of the salmon. Lay filet in a foil-lined jelly roll pan large enough to hold the entire length of the fish. Drizzle both sides of salmon with olive oil; rub oil into the flesh.
Evenly spread pesto over exposed side of salmon. Top with breadcrumb mixture; lightly pat to compact the crumbs. Drizzle with olive oil.
Place in oven and immediately reduce heat to 425 degrees. Bake for 15 minutes; breadcrumbs should be golden brown. Let stand for a few minutes before serving for a nice, medium-cooked salmon. (Adjust time depending on your temperature preference.)
