1/2 Photos of Pan Seared Salmon With Lemon Basil Pesto
This is a salmon fillet served with a fresh pesto on top. You could use a store-bought pesto if you like, but homemade is so much better and so easy to do.
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Units: US | Metric
- 1/4 cup pine nuts, lightly toasted
- 1 cup fresh basil leaf, packed
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup parmesan cheese, freshly grated
- 1 pinch crushed red pepper flakes (I use a generous pinch)
- 1 tablespoon fresh lemon juice
- kosher salt & freshly ground black pepper
- 12 ounces salmon fillets (2, 6-oz each)
- cooking spray
- 1Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
- 2To the food processor, add basil and garlic; pulse just to combine.
- 3With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky).
- 4Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
- 5Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
- 6Heat the skillet, over medium-high heat, then spray with cooking spray.
- 7Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan).
- 8Serve salmon with pesto spooned over top.
- 9Can also be served at room temperature.
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Nutritional Facts for Pan Seared Salmon With Lemon Basil Pesto
Serving Size: 1 (256 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 630.9
- Calories from Fat 447
- Total Fat 49.6 g
- Saturated Fat 8.1 g
- Cholesterol 88.4 mg
- Sodium 319.6 mg
- Total Carbohydrate 4.7 g
- Dietary Fiber 1.0 g
- Sugars 1.0 g
- Protein 42.5 g