Baked Pesto-Stuffed Salmon Fillets

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10 min


25 min



Baked Pesto-Stuffed Salmon Fillets

Photo, Erik Putz.

Salmon fillets are stuffed with pesto and cream cheese and topped with crispy panko breadcrumbs for this impressive dinner.


  • 1/4 cup cream cheese , softened
  • 1/3 cup pesto , store-bought or homemade (see Kitchen Tip)
  • 1/2 cup panko bread crumbs
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 4 skinless salmon fillets , about 180 g each and 1 in. thick


  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 small garlic clove , minced
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1 142-g hearty kale salad mix , such as Eat Smart


  • Position rack in centre of oven and preheat to 400F. Line a large rimmed baking sheet with foil. Mash cream cheese in a small bowl until smooth, then mix in pesto. On a plate, combine panko with 1 tbsp oil and 1/4 tsp salt.
  • Using a sharp paring knife, cut a 3-in. slit in the middle of 1 side of each salmon fillet (make sure not to cut all the way through). Spoon 2 tbsp cheese mixture into pocket of each fillet. Dip tops of salmon into panko mixture, pressing gently. Arrange salmon, panko-side up, on prepared sheet. Bake until a paring knife inserted into thickest part of fillet comes out warm, 12 to 15 min.
  • Salad: Whisk 3 tbsp oil, vinegar, garlic, Dijon and 1/4 tsp salt in a large bowl. Toss with kale mix. Serve with stuffed salmon.

Kitchen Tip

  • To make your own pesto, blend 1 garlic clove, 4 cups basil leaves, 1/2 cup toasted pine nuts, 1/3 cup grated parmesan, 2 tbsp lemon juice and 1/4 tsp salt until finely chopped, and gradually add 1/3 cup each of olive and vegetable oil while blender is running.

Nutrition (per serving)

  • Calories
  • 579,
  • Protein
  • 34 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 43 g,
  • Fibre
  • 2 g,
  • Sodium
  • 639 mg.
  • Excellent source of
  • vitamin C