Experience the delicious fusion of flavors with this pesto salmon recipe. The tender, flaky salmon is beautifully complemented by a fresh, herbaceous pesto sauce. Perfect for weeknight dinners or special occasions, this dish is not only easy to prepare but also nutritious. Serve it with your favorite sides for a complete meal that everyone will love.
Ingredients
– 2 salmon fillets
– 1 cup fresh basil
– 1/4 cup pine nuts
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic
– 1/2 cup olive oil
– Salt and pepper to taste
– 1 lemon, zested and juiced
– Assorted vegetables (e.g., bell peppers, zucchini, asparagus)
Servings and Cooking Time
This recipe serves 2. Preparation time is 10 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Each serving (1 salmon fillet with pesto) contains approximately:
– Calories: 350
– Protein: 30g
– Fat: 25g
– Carbohydrates: 5g
– Fiber: 1g
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. In a food processor, combine basil, pine nuts, Parmesan, and garlic.
3. Pulse until finely chopped.
4. With the processor running, slowly drizzle in olive oil.
5. Season with salt, pepper, lemon zest, and juice.
6. Place salmon fillets on a baking sheet lined with parchment paper.
7. Spread a generous layer of pesto over each fillet.
8. Bake in the preheated oven for 12-15 minutes, until salmon is cooked through.
9. While salmon bakes, sauté assorted vegetables in a skillet until tender.
10. Serve the salmon over the sautéed vegetables with extra pesto on top.
Alternative Ingredients
You can substitute pine nuts with walnuts or sunflower seeds for a different flavor profile. If you’re dairy-free, use nutritional yeast in place of Parmesan in the pesto.
Serving and Pairings
This pesto salmon pairs beautifully with a light salad, quinoa, or roasted potatoes. For a refreshing touch, serve with lemon wedges or a side of garlic bread.
Storage and Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, ensuring it doesn’t overcook. This dish can be frozen; just store it in a freezer-safe container for up to 2 months.
Cooking Mistakes
– Avoid overcooking the salmon; it should flake easily but remain moist.
– Don’t skimp on seasoning; it enhances flavor.
– Use fresh basil for the best pesto taste.
– Be cautious with pesto quantity; too much can overpower the salmon.
– Rinse pine nuts before toasting for better flavor.
Helpful Tips
– Use wild-caught salmon for superior taste and nutrition.
– Double the pesto recipe for other uses, like pasta or sandwiches.
– Experiment with different herbs for pesto variations.
– Let the salmon rest for a few minutes after baking for optimal juiciness.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just ensure it’s fully thawed before cooking for even cooking and optimal texture.
What can I serve with pesto salmon?
Pesto salmon pairs well with roasted vegetables, rice, quinoa, or a fresh green salad for a complete meal.
How long does leftover pesto salmon last?
Leftover pesto salmon can be stored in the fridge for up to 3 days in an airtight container.
Can I make the pesto in advance?
Absolutely! Pesto can be made a day in advance and stored in the refrigerator. Just cover it with a thin layer of olive oil to prevent browning.
Is this recipe suitable for meal prep?
Yes, pesto salmon is great for meal prep. It reheats well and can be paired with various sides throughout the week.
Conclusion
This pesto salmon recipe is a delightful combination of flavors and textures, making it a must-try for any seafood lover. The ease of preparation and the health benefits of salmon make it an excellent choice for busy weeknights or special gatherings. Enjoy the vibrant flavors and impress your guests with this simple yet elegant dish.
Pesto Salmon Recipe
Ingredients
- 2 salmon fillets
- 1 cup fresh basil
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 lemon zested and juiced
- Assorted vegetables e.g., bell peppers, zucchini, asparagus
Instructions
- Preheat your oven to 400°F (200°C).
- In a food processor, combine basil, pine nuts, Parmesan, and garlic.
- Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil.
- Season with salt, pepper, lemon zest, and juice.
- Place salmon fillets on a baking sheet lined with parchment paper.
- Spread a generous layer of pesto over each fillet.
- Bake in the preheated oven for 12-15 minutes, until salmon is cooked through.
- While salmon bakes, sauté assorted vegetables in a skillet until tender.
- Serve the salmon over the sautéed vegetables with extra pesto on top.
