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.

• Ready In: 20 mins
• Serves: 2
• Yields: 2 fillets

Ingredients

• 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

Directions

1. Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
2. To the food processor, add basil and garlic; pulse just to combine.
3. 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).
4. Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
5. Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
6. Heat the skillet, over medium-high heat, then spray with cooking spray.
7. 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).
8. Serve salmon with pesto spooned over top.
9. Can also be served at room temperature.