Step 1

Pre-heat oven to 425 degrees.

Step 2

Heat an oven proof pan (I use cast iron) over medium high heat.

Step 3

In a small bowl mix together the panko crumbs, grated lemon zest from 1 lemon, chopped parsley, salt, pepper, garlic powder and 1 to 2 tablespoons of olive oil. Set aside.

Step 4

Brush the salmon fillets lightly with a little bit of olive oil. Then drizzle with juice from the lemon. Season the salmon lightly with salt and pepper if you like.

Step 5

Next, spread the pesto over the salmon fillets then top with the panko crumb mixture.

Step 6

Add the remaining olive oil to the heated skillet. Carefully place the salmon fillets, skin side down, in the hot oil and cook, without turning, for about 4 minutes.

Step 7

After the 4 minutes the skin on the salmon is nice and crisp. Place the pan in the oven and continue to cook for about 5 - 8 minutes. The fish will easily flake with a fork when it is done.

Step 8

Remove the salmon from the oven and let rest about 5 minutes.

Step 9

Serve with lemon slices or wedges. Enjoy!