Salmone Con Pesto

• 1t pound boneless, salmon filet
• 1/3 tup (basil) pesto*
• 1 tup dried breadcrumbs
• 1/4 tup (heaping) grated Romano cheese
• 1/4 teaspoon salt
• 1/4teaspoon pepper
• 2tablespoons olive oil
• 2tablespoons chopped parsley
• salt and pepper for seasoning salmon
• olive oil for seasoning salmon and drizzling over top

1. Preheat oven to 450 degrees.
2. To prepare breadcrumb mixture:
3. In a small bowl, combine breadcrumb, Romano cheese, salt, pepper, olive oil and parsley. Mix together using a fork or your hands. Set aside.
4. To prepare filet:
5. Rinse salmon and dry with paper toweling. Lightly salt and pepper each side of the salmon. Lay filet in a foil-lined jelly roll pan large enough to hold the entire length of the fish. Drizzle both sides of salmon with olive oil; rub oil into the flesh.
6. Evenly spread pesto over exposed side of salmon. Top with breadcrumb mixture; lightly pat to compact the crumbs. Drizzle with olive oil.
7. Place in oven and immediately reduce heat to 425 degrees. Bake for 15 minutes; breadcrumbs should be golden brown. Let stand for a few minutes before serving for a nice, medium-cooked salmon. (Adjust time depending on your temperature preference.)

salmon filet, pesto, breadcrumbs, romano cheese, salt, pepper, olive oil, parsley, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/salmone-con-pesto-1201802 (may not work)