This was an experiment in flavour that just had to be recorded as it was delicious ! 

Make the pesto with below ingredients, you don't need to measure for this one, just pop all the ingredients in a small chopper or food processor, be generous with the cashews as the sweetness of these contributes to an umami flavour.

Debone your salmon (I use kitchen tweezers) wash and dry salmon with paper towels so its nice and dry, cut into even pieces, slightly salt each side of the salmon then paste the pesto nice and thick over the top of the salmon and sprinkle breadcrumbs on top, bake in moderate oven until desired cooking. This is a preference as some people like it cooked through, if you like it rare in the centre I would sear the side before pasting the top with the pesto then just grill the tops until crispy or pop in a higher temperature oven for a shorter time.

For the pesto crust:

Sundried tomatoes
Cashews
Olive Oil
Mushrooms x 4-5
Truffle or Porcini Salt (to taste)
Breadcrumbs to sprinkle on top

Served with baked Kale Crisps. We love to eat this with a mash, sushi rice or pasta !