Crispy Pesto Potato Chip Salmon Gluten Free Dinner Recipe

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!

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