Bob's Pesto Crusted, Parmesan Coated Salmon

Bob's Pesto Crusted, Parmesan Coated Salmon


  • 2 6 ounce Wild Salmon fillets (We use Wild Sockeye)
  • 2 clove of garlic (finely chopped)
  • 4 tbsp basil pesto
  • Parmesan cheese
  • Olive oil


  1. Lightly oil frying pan, heat oil until very hot.
  2. Add garlic pieces (they should brown up almost immediately)
  3. Place salmon fillet face down and brown for 2-3 minutes (cover to avoid too much splatter and also to help begin cooking)
  4. Lower heat and flip fillet with browned fillet facing up. Cover and cook for another 2-3 minutes (depends upon fillet thickness).
  5. Remover cover and spread pesto onto the top of the fillet.
  6. Cover the pan again to let the pesto and salmon fillet cook for 1 minute, or until salmon is fully cooked.
  7. Remove the salmon from the pan, and sprinkle Parmesan cheese on top of the Pesto
  8. Serve on a bed of wilted chopped spinach

Submitted by Robert H S from Estes Park, CO for SeaBear's Healthy Eating Recipe Contest
Serves 2.