Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Ingredients
Salmon
- 4 (4-ounce) salmon fillets (skin on or off, wild-caught is recommended)
- Salt and freshly ground black pepper
Small-Batch Pesto
- 1 packed cup fresh basil leaves, torn
- 1 tablespoon walnuts (or pine nuts)
- 1/4 cup freshly grated Parmesan cheese
- 1 large garlic clove, roughly chopped
- Pinch of salt
- 1/4 cup extra-virgin olive oil
- Squeeze of fresh lemon juice
Potato Chip Topping
- 1/2 cup gluten-free potato chip crumbs (made from about 3 cups of your favorite ruffled potato chips)
Garnish
- Lemon wedges
Equipment
- Food processor or blender
- Baking sheet
- Aluminum foil or parchment paper
Instructions
1. Make the Pesto
- Combine ingredients: Add basil, walnuts (or pine nuts), Parmesan cheese, garlic, and salt to your food processor or blender.
- Pulse and drizzle: Pulse a few times to chop ingredients roughly. While the machine is running, slowly drizzle in the olive oil.
- Season and finish: Add a squeeze of lemon juice, taste, and adjust seasonings with more salt, pepper, or lemon as desired.
2. Prepare the Salmon
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line baking sheet: Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Season salmon: Pat the salmon fillets dry with paper towels, then season generously on both sides with salt and pepper.
- Pesto topping: Spread a generous tablespoon of pesto on top of each salmon fillet.
3. Make the Potato Chip Crumbs
- Crush the chips: Place potato chips in a zip-top bag and crush them into fine crumbs using a rolling pin or your hands.
4. Assemble and Bake
- Add the crumbs: Sprinkle potato chip crumbs over the pesto-topped salmon, pressing lightly to adhere.
- Bake: Bake in the preheated oven for 6-8 minutes.
- Broil (optional): For an extra crispy topping, turn the oven to broil and broil the salmon for 1-2 minutes, keeping a close watch to prevent burning.
5. Serving
- Serve immediately: Once the salmon is cooked through (it will flake easily with a fork) and the potato chips turn a light golden brown, it’s ready to enjoy!
- Garnish: Serve with fresh lemon wedges.
Tips
Storage: Store leftover salmon in an airtight container in the refrigerator for up to 2 days.
Variations: Experiment with different herbs in the pesto, or try other types of gluten-free chips for the crust.
Sides: Serve with your favorite sides like roasted vegetables, rice, or a simple salad.
Enjoy your delicious and flavorful gluten-free Crispy Pesto Potato Chip Salmon!
