Ingredients:

For the Spicy Pesto Panko-Crusted Salmon:

• 2 wild-caught salmon fillets (skin-on for extra crisp)

• 1/2 cup panko breadcrumbs

• 1/4 cup grated Parmesan cheese

• 2 tbsp jalapeño pesto (recipe below)

• 1 tsp smoked paprika

• 1/2 tsp red pepper flakes (adjust to spice preference)

• 1 tbsp lemon zest

• Salt and pepper to taste

• 1 tbsp olive oil (for searing)

For the Lemon-Herb Drizzle:

• 1 tbsp olive oil

• 1 tbsp fresh lemon juice

• 1 tsp honey

• 1 tsp fresh basil or parsley, chopped

• Pinch of sea salt

Jalapeño Pesto Recipe:

Ingredients:

• 2 cups fresh basil leaves, packed

• 1/2 cup pine nuts (or walnuts, if preferred)

• 1 small jalapeño, seeds removed for less heat (or leave seeds for more heat)

• 2 cloves garlic, minced

• 1/2 cup extra virgin olive oil

• 1/4 cup grated Parmesan cheese

• Panko bread crumbs (for coating)

• Juice of 1/2 lemon

• Salt and pepper to taste

Instructions:

1. Toast the Nuts (Optional): Lightly toast the pine nuts in a dry skillet over medium heat for about 3-4 minutes until golden. Stir frequently to avoid burning. Let them cool.

2. Make the Pesto: In a food processor, combine the basil, toasted pine nuts (or raw if you skipped toasting), garlic, lemon juice, and jalapeño. Pulse a few times to combine.

3. Add Olive Oil: With the processor running, slowly stream in the olive oil until the pesto reaches your desired consistency.

4. Add Cheese and Seasoning: Add the Parmesan cheese, and pulse again to combine. Season with salt and pepper to taste.

5. Store: If you're not using the pesto immediately, store it in an airtight container in the fridge for up to 3-4 days. Drizzle a thin layer of olive oil over the top before sealing to prevent browning.

Instructions for the Salmon:

1. Prepare the Spicy Pesto Panko-Crusted Salmon:

• Preheat the oven to 375°F (190°C).

• In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, smoked paprika, red pepper flakes, lemon zest, salt, and pepper.

• Brush each salmon fillet with a thin layer of jalapeño pesto on both sides.

• Coat the pesto-covered fillets evenly with the panko mixture, pressing gently to ensure it sticks.

• Heat 1 tbsp of olive oil in an ovenproof skillet over medium-high heat. Once hot, sear the salmon fillets for 2-3 minutes on each side, until golden and crispy.

• Transfer the skillet to the oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

2. Make the Lemon-Herb Drizzle:

• In a small bowl, whisk together olive oil, lemon juice, honey (if using), fresh chopped basil or parsley, and a pinch of sea salt.

3. Serve:

• Drizzle the lemon-herb sauce over the crispy pesto panko-crusted salmon before serving. Garnish with extra fresh herbs for a pop of color.