Go Back
Print
Photograph of Delia’s Roasted Salmon Fillets with Crusted Basil Pesto Topping

Delia’s Roasted Salmon Fillets with Crusted Basil Pesto Topping

Soft, beautifully seasoned and perfectly cooked salmon fillets topped with a crunchy, cheesy basil pesto topping. Quick to throw together and easy to prepare ahead of time, all this wonderful dish needs alongside is some salad or vegetables (or both) and perhaps some new potatoes as well. Here I chose some broccoli and ratatouille giving the whole dish a wonderful feel of the Mediterranean. Although it is best served alfresco, you can genuinely make this dish all year round.

Serves 2

Course Main Course
Keyword crunchy topping, pesto, Salmon
Prep Time 2 minutes
Cook Time 10 minutes

Ingredients

  • 2 salmon fillets, skinned. Around 130g – 175g each
  • drizzle of olive oil
  • juice from ½ lemon
  • pinch of salt and freshly ground black pepper
  • 2 tablespoons basil pesto, either shop bought or home made
  • 2 tablespoons panko breadcrumbs, divided
  • 4 teaspoons finely grated Pecorino or parmesan cheese, divided

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients. You will need a baking tray to cook the salmon.

  2. Preheat oven to 230°C/450°F/Gas 8 (fan 210°C).

  3. Check for bones: check that there are no remaining bones in the salmon fillet by touching the flesh gently with your hands. If you feel any bones, remove them with tweezers.

  4. Remove the skin from the salmon. See below for details.

  5. Lightly oil a baking tray with olive oil and place the salmon fillets in the centre, skinned side down.

  6. Season: squeeze over the lemon juice and lightly season with salt and pepper.

  7. Topping: stir the pot of pesto well and then measure 2 tablespoons into a mixing bowl. Add 2 teaspoons breadcrumbs, stir to mix and then spread equally over the top of each fillet.

  8. Next, mix ½ tablespoon of finely grated pecorino or parmesan cheese with the remaining 4 teaspoons breadcrumbs and sprinkle this equally over the pesto topped salmon.

  9. Press the breadcrumbs down gently with the back of spoon to secure it to the pesto. Sprinkle with the remaining grated cheese.

  10. Bake in the centre of a preheated oven for 8 – 10 minutes, depending on size and how you like your salmon cooked. (See below.)

  11. Serve with vegetables, (I served some broccoli and ratatouille) or a salad on the side, or both. Perhaps some new potatoes as well.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and sharp knife
  • fine grater
  • 2 small mixing bowls
  • baking tray

 

How to remove the skin from a fillet of salmon:

  • place the salmon, top side down on a chopping board.
  • using a very sharp knife, make a small incision (around 2.5cms/1 inch long) between the skin and the salmon flesh.
  • turn the fish over so it is skin side down.
  • hold on to the skin with one hand and take the knife with the other.
  • continue the incision, sliding the knife between the skin and the flesh whilst firmly holding the skin to create some tension and making it easier to cut.
  • cut as close to the skin as possible and always cut away from your body.

 

How long should the salmon be cooked for?

I like my salmon cooked through, although technically it should be served a little softer in the centre. These fillets weighed 140g each (with the skin) and I cooked them for 10 minutes. Salmon fillets normally weigh between 130g - 175g each. Use this as a guide for how long to cook yours, to your liking.

 

Where is this recipe from?

This is a recipe from the wonderful Delia Smith. I’m not sure if it is in a cookery book, but it can be found on line here.