Pan Seared Salmon With Lemon Basil Pesto

photo by Lori Mama


- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
2 fillets
- Serves:
- 2
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
- 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.
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Reviews
-
A very nice recipe. I cheated a little bit and used the last of some store-made pesto then added some lovely basil from the garden, along with the lemon and red pepper. I've never really thought of basil/pesto with salmon, but it worked together well. Mr Grumpy was not so enthusiastic, but he does not always like change.
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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