Basil Pesto Crusted Salmon

  • Four 4 oz. boneless salmon steaks, skin on
  • 1/2 cup Rao’s Homemade® Basil Pesto
  • 1/2 cup breadcrumbs
  • 2 tbsp. extra virgin olive oil
  • 1/4 tsp. sea salt
  • 1/2 tsp. fresh ground black pepper


  • One 16 oz. package dry orzo pasta
  • 1/2 cup canned diced tomatoes
  • 1/4 cup fresh chopped broad leaf parsley
  • 1/2 cup fresh grated parmesan cheese, plus extra for serving
  • 4 tbsp. butter or olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. minced garlic, about 2 large cloves
  • 1/2 tsp. salt and fresh ground black pepper, or to taste

Margherita Salad

  • 1 cup mozzarella cheese, cubed
  • 2 1/2 cups chopped Roma tomatoes or halved cherry tomatoes
  • Pinch of sea salt
  • 1/4 tsp. fresh ground black pepper to taste
  • 1/2 cup fresh basil, sliced
  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. balsamic vinegar


  • Preheat oven to 400° degrees. Line a shallow baking sheet with parchment paper.
  • In medium mixing bowl combine bread crumbs, olive oil and Rao’s Homemade® Basil Pesto.
  • Sprinkle sea salt and pepper on the salmon
  • Place salmon skin side down on parchment paper
  • Using a spoon, spatula or fingers, spread Rao’s Homemade® Basil Pesto and bread crumb mixture thinly over each steak
  • Bake for 15 to 20 minutes.
  • While baking salmon, cook orzo according to package instructions.
  • In a large serving bowl, mix pasta, tomatoes, parsley, parmesan, olive oil, lemon juice, chopped garlic, salt and pepper.
  • In a medium serving bowl, combine margherita salad ingredients and toss.
  • Serve salmon on a bed of orzo with margherita salad on the side.

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