Sheet Pan Holiday Salmon with Pesto Parmesan Crust and Roasted Tomatoes

Ingredients

• 1 Superior Fresh Atlantic salmon fillet (about 2 lbs)

• 8 tablespoons pesto

• 2 cups fresh breadcrumbs

• 2 tablespoons mayonnaise

• 1/2 cup freshly grated parmesan cheese grate with a microplane grater if possible.

• 1 package (10oz) sweet cherry tomatoes

• 2 tablespoons olive oil

• Salt to taste

• Fresh basil

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Instructions

1. Preheat the oven to 325°. Place a piece of tin foil on a rimmed baking sheet. Lay the salmon fillet on the baking sheet. Spoon 6 tablespoons of pesto (reserve 2) over each fillet and spread it with the back of a spoon or knife so that it's lightly coated with pesto.

2. In a small bowl, combine the breadcrumbs, mayonnaise, and parmesan cheese until evenly distributed.  Top each of the salmon fillets with a coating of the breadcrumb mixture.

3. Toss cherry tomatoes with olive oil and salt, then transfer to a baking sheet. Distribute evenly around salmon fillet in a single layer.

4. Cook the salmon for 12-15 minutes for medium.  Then turn the oven to broil and heat for 45 seconds to 1 1/2 minutes with the sheet pan about 5 inches away from the heating element, broiling is finished when the crust is golden and tomatoes develop some caramelization. 

5. Drizzle reserve pesto over the salmon fillet. Thinly slice or chiffonade basil as sprinkle over top. Serve family-style and enjoy!

SERVES 6

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