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.
- 59.14 ml pine nuts, lightly toasted
- 236.59 ml fresh basil leaf, packed
- 2 garlic cloves, minced
- 59.14 ml olive oil
- 59.14 ml parmesan cheese, freshly grated
- 0.25 ml crushed red pepper flakes (I use a generous pinch)
- 14.79 ml fresh lemon juice
- kosher salt & freshly ground black pepper
- 340.19 g salmon fillets (2, 6-oz each)
- cooking spray
- Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
- To the food processor, add basil and garlic; pulse just to combine.
- With 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).
- Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
- Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
- Heat the skillet, over medium-high heat, then spray with cooking spray.
- Cook 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).
- Serve salmon with pesto spooned over top.
- Can also be served at room temperature.