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Baked Salmon with Pesto and Herb Goat Cheese Crust


For The Pesto

  • 1/2 cup toasted pine nuts
  • 2 Tbsp lemon juice
  • 1 large garlic clove
  • 1/4 tsp sea salt
  • freshly ground black pepper
  • 2 cups basil leaves
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup grated parmesan cheese


  • 1 8-ounce wild caught salmon fillet
  • ½ tsp kosher salt plus more for brining
  • ½ tsp freshly ground black pepper
  • 2 Tbsp basil pesto
  • 2 oz Humble Goat Garlic Herb Goat Cheese
  • Sliced lemon for garnish


For The Pesto

  • In a food processor, combine pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.
  • With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese and briefly pulse to combine.

For The Salmon

  • Preheat oven to 400 degrees F.
  • Season the salmon with salt and pepper.
  • Combine 2 Tbsp pesto with 2 oz of The Humble Goat Garlic & Herb Goat Cheese. Spread on top of the salmon.
  • Roast in a 400 degree F oven for 10 minutes until fish is cooked through. Fish will be just cooked. Add one or two minutes longer for more well done fish.
  • Serve with fresh lemons.


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