Lightly oil a large baking dish or roasting pan to accommodate the salmon. Place salmon in pan skin side down. Squeeze juice of one lemon and pour white wine over fillets. Marinate for 15 minutes. Preheat griller without the tray.
Coat the top side of the fish with thick layer of pesto. It should cover the entire surface of each fillet.
Place fillets on the tray under the griller (not too close to the heat source). Grill for 8 to 10 minutes or until flesh flakes and is opaque. Pesto should have formed a browned crust.
Remove and set aside for a few minutes. Squeeze half of second lemon over the salmon. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the platter if serving at the table.
The pesto should get crispy enough, but you could also try sprinkling dried breadcrumbs on top of the pesto layer for added crunch.
Made it healthier.
Very nice recipe. I don't think you need that much pesto, especially if you're looking for a healthier dish. It does keep it nice and moist, but the fat content in pesto is insane! Very easy to prepare, but not skimpy at all. Bravo! - 21 Jul 2008
i followed the recipe, but the pesto did not form any kind of crust, and it just came out as a big piece of salmon with pesto smeared over it. - 21 Jul 2008
An outstanding recipe, definitely worth repeating. What a wonderful mixture of flavours and textures. - 21 Jul 2008