Parmesan Pesto Salmon with Cheese Crisps

Prep Time 20-25 min. | Medium
Thaw in refrigerator.

1. Preheat oven to 400°F.
2. On a baking sheet lined with parchment paper or foil sprayed with nonstick cooking spray, place 3 – 1 Tbsp. mounds of Parmesan cheese on pan and gently pat down to form into approx. 3 inch circles. Reserve remaining cheese for salmon. Bake 4-5 min. until cheese starts to bubble and turn golden. Remove from oven and allow to cool.
3. Remove salmon from marinade, discard marinade. Coat 1 side of each fillet with remaining Parmesan cheese.
4. Heat 1 Tbsp. olive oil in saute pan over med. high heat. When oil is hot, carefully place salmon in pan, cheese side down. Reduce heat to med. and cook 4-5 min.
5. Turn the salmon over and coat each fillet with a heaping Tbsp. of pesto sauce. Cook for an additional 2-3 min., or until the fish flakes easily with a fork (internal temp. 145°F). 6. Top salmon with cheese crisp and serve.

Prep Time 20-25 min. | Large
Thaw in refrigerator.

1. Preheat oven to 400°F.
2. On a baking sheet lined with parchment paper or foil sprayed with nonstick cooking spray, place 6 – 1 Tbsp. mounds of Parmesan cheese on pan and gently pat down to form into approx. 3 inch circles. Reserve remaining cheese for salmon. Bake 4-5 min. until cheese starts to bubble and turn golden. Remove from oven and allow to cool.
3. Remove salmon from marinade, discard marinade. Coat 1 side of each fillet with remaining Parmesan cheese.
4. Heat 2 Tbsp. olive oil in saute pan over med. high heat. When oil is hot, carefully place salmon in pan, cheese side down. Reduce heat to med. and cook 4-5 min.
5. Turn the salmon over and coat each fillet with a heaping Tbsp. of pesto sauce. Cook for an additional 2-3 min., or until the fish flakes easily with a fork (internal temp. 145°F). 6. Top salmon with cheese crisp and serve.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.