Sunday, July 7, 2013

Pesto Salmon

Pesto Salmon

I recently had some leftover kale pesto, and thought it would make a great topping for some salmon we had in the freezer.  I cooked up the salmon in a skillet, then topped with the pesto and tomatoes for a quick meal.   The homemade pesto provides lots of flavor (I use a lot of garlic!), and the salmon is very filling.  We had this with some toasted bread and were completely satisfied.  This is a great summer meal-- quick, no need to turn on the oven, and very refreshing.  Make yourself some pesto and then give this a try!

Pesto Salmon

Pesto Salmon

Serves: 2 (double to serve 4)

  • 1 tablespoon olive oil
  • ~10 ounce salmon fillet (mine was frozen and skinless)
  • 2+ tablespoons of Parmesan cheese
  • salt + pepper
  • 1/4 cup (or more) of homemade pesto
  • 1 medium tomato, diced

1) Heat olive oil in a large cast iron skillet over medium heat.  Season both sides of salmon with salt and pepper, and rub with 2 tablespoons of Parmesan cheese.

2) Once olive oil is shimmering, add salmon.  Reduce heat to medium low, cover, and cook on both sides until internal temperature is at least 140F.  

3)  Turn off heat, top with a thick layer of pesto, cover, and cook another minute or two to warm the pesto.

4)  Divide salmon into 2 pieces and top each piece with diced tomato.  Sprinkle with additional Parmesan cheese if desired.  

(recipe inspired by Pinch of Yum)

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