Pan Fried Salmon With Cream Cheese Pesto Food

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PAN FRIED SALMON WITH PESTO CREAM CHEESE SAUCE



Pan Fried Salmon with Pesto Cream Cheese Sauce image

Enjoy pan-fried salmon with a savory cream sauce.

Provided by Stephanie Manley

Categories     Main Course

Time 25m

Number Of Ingredients 7

1 pound salmon ( cut into 4 pieces)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
8 ounces cream cheese
2 tablespoons half and half
2 tablespoons pesto

Steps:

  • Bring salmon to room temperature about 15 minutes before cooking.
  • Heat a large skillet with oil over medium-low heat.
  • Season fish with salt and pepper, and place salmon skin side down in the pan.
  • Cook until golden brown on one side, and flip over on the other side, this should take about 3 to 4 minutes on each side.
  • In a small pot, add half and half, pesto, and cream cheese. Stir together well over low heat until the cream cheese sauce is combined well.
  • Spoon about two tablespoons of the pesto cream cheese sauce over the salmon.
  • You may want to serve with a lemon slice along with the fish.

Nutrition Facts : Calories 455 kcal, Carbohydrate 3 g, Protein 26 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 128 mg, Sodium 595 mg, Sugar 2 g, ServingSize 1 serving

GRILLED SALMON WITH CREAMY PESTO SAUCE



Grilled Salmon with Creamy Pesto Sauce image

This velvety and versatile sauce is also delicious served with chicken or other varieties of fish. For even more flavor, additional pesto could be brushed over the salmon before grilling.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 20m

Yield 4

Number Of Ingredients 6

4 (4 ounce) salmon fillets
2 tablespoons olive oil
4 ounces PHILADELPHIA Cream Cheese, cubed
¼ cup milk
2 tablespoons pesto
1 tablespoon finely chopped fresh parsley

Steps:

  • Heat grill to medium heat.
  • Brush both sides of fish with oil. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.
  • Meanwhile, cook cream cheese and milk in saucepan on medium heat 2-3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto.
  • Serve fish topped with sauce and parsley.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 3.1 g, Cholesterol 85.8 mg, Fat 25.4 g, Fiber 0.3 g, Protein 28 g, SaturatedFat 8 g, Sodium 226.2 mg, Sugar 0.7 g

SALMON & PESTO-DRESSED VEG



Salmon & pesto-dressed veg image

Salmon is a great source of both omega 3, which helps to keep our hearts healthy, and vitamin D that helps to make our bones and teeth strong. Panfrying salmon is an easy way to get more oily fish in our diets - served with delicious, pesto-dressed potatoes and greens, it's a great weeknight dinner.

Provided by Jamie Oliver

Categories     Mains     Salmon     Potato     Lunch & dinner recipes     Healthy meals     Healthy dinner ideas

Time 30m

Yield 4

Number Of Ingredients 12

600 g new potatoes
200 g fine green beans
200 g tenderstem broccoli
4 x 120 g salmon fillets, scaled and pin-boned, from sustainable sources
olive oil
PESTO
25 g pine nuts
½ a small clove of garlic
50 g fresh basil
extra virgin olive oil
15 g Parmesan cheese
2 lemons

Steps:

  • For the pesto, peel the garlic and add half to a jug with the pine nuts. Pick in the basil leaves and blitz until finely chopped.
  • Add 2 to 3 tablespoons of extra virgin olive oil-you need just enough to give it an oozy consistency - then finely grate and stir through the Parmesan. Give the mixture a final blitz, then halve the lemon and add a squeeze of juice to taste, then season with a pinch of black pepper.
  • Scrub the potatoes, then trim the beans and broccoli. Cook the potatoes in a large pan of boiling salted water for 15 minutes, or until tender, adding the beans and the broccoli for the final 5 minutes.
  • Meanwhile, heat a large non-stick frying pan over a high heat. Rub the salmon fillets all over with olive oil and season with salt and pepper. Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until the skin is golden and crisp.
  • Turn the fillets over, then cook for a further 2 to 3 minutes, or until just cooked through. Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a shake.
  • Drain the vegetables well, then tip into a large bowl. Add the pesto, then toss to coat.
  • Divide the salmon and vegetables between plates, drizzle over the pan juices, then cut the remaining lemon into wedges for squeezing over.

Nutrition Facts : Calories 473 calories, Fat 24.2 g fat, SaturatedFat 6.8 g saturated fat, Protein 36.3 g protein, Carbohydrate 27.6 g carbohydrate, Sugar 5 g sugar, Sodium 0.59 g salt, Fiber 6.2 g fibre

PAN-FRIED SALMON WITH CRISPY SKIN



Pan-Fried Salmon with Crispy Skin image

Pan-fried salmon fillets are so delicious when cooked in butter and olive oil. Who needs fast food when this homemade dish is ready in just ten minutes?

Provided by Vered DeLeeuw

Categories     Main Course

Time 15m

Number Of Ingredients 9

4 (6-oz) salmon fillets (1-inch thick, skin on)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon butter
4 lemon slices (¼-inch thick)
2 tablespoons chopped parsley

Steps:

  • Season the salmon with salt, pepper, garlic powder, and dried thyme.
  • Heat the olive oil and butter over medium-high heat in a large nonstick skillet, swirling to coat.
  • When the butter starts foaming, add the salmon fillets to the pan, skin-side-down. If using, add the lemon slices too.
  • Fry the salmon, undisturbed, until the skin is crisp and browned, about 4 minutes.
  • Flip the fish and the lemon slices over, lower the heat to medium, and continue cooking until the fish is cooked through, 2-3 more minutes.*
  • Transfer the salmon to a plate and baste it with the pan juices. Top each fillet with a lemon slice, sprinkle with chopped parsley, and serve.

Nutrition Facts : ServingSize 1 salmon fillet, Calories 245 kcal, Carbohydrate 1 g, Protein 32 g, Fat 12 g, SaturatedFat 3 g, Sodium 164 mg

PAN-FRIED SALMON



Pan-fried salmon image

Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 6m

Number Of Ingredients 4

2 x 150g salmon fillets (about 4cm thick), skin on
½ tbsp olive oil
20g unsalted butter
½ lemon, juiced

Steps:

  • Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

Nutrition Facts : Calories 524 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 31 grams protein, Sodium 0.17 milligram of sodium

GRILLED SALMON WITH CREAMY PESTO SAUCE



Grilled Salmon with Creamy Pesto Sauce image

This is an easy weeknight salmon recipe that is brimming with flavor! Salmon fillets are cooked over a hot grill for a nice light char, then they're covered with an easy cream cheese based pesto sauce. So good!

Provided by Jaclyn

Categories     Main Course

Time 25m

Number Of Ingredients 6

4 - 6 (6 oz.) skin on or skinless salmon fillets
Olive oil, (for brushing salmon and grill)
Salt and freshly ground black pepper
4 oz. cream cheese, (diced into small cubes)
1/4 cup milk
3 Tbsp homemade or store-bought pesto, (plus more for serving* (I used homemade))

Steps:

  • Preheat a grill over medium-high heat to about 425 degrees F. Brush both sides of salmon with olive oil (about 1 Tbsp total) and season both sides with salt and pepper.
  • Brush grill grates with oil and grill salmon about 3 minutes per side or to desired doneness (if using skin-on salmon grill skin side up first).
  • While salmon is grilling, heat cream cheese with milk in a saucepan set over medium heat, stirring constantly until melted, about 1 - 2 minutes. Remove from heat and stir in pesto.
  • Serve salmon warm with creamy pesto sauce. Spoon about 1 tsp pesto over creamy pesto sauce for added color and flavor.

Nutrition Facts : Calories 467 kcal, Carbohydrate 2 g, Protein 36 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 126 mg, Sodium 278 mg, Sugar 2 g, ServingSize 1 serving

PAN SEARED SALMON WITH LEMON BASIL PESTO



Pan Seared Salmon With Lemon Basil Pesto image

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.

Provided by threeovens

Categories     Very Low Carbs

Time 20m

Yield 2 fillets, 2 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 630.9, Fat 49.7, SaturatedFat 8.1, Cholesterol 88.4, Sodium 319.7, Carbohydrate 4.8, Fiber 1.1, Sugar 1, Protein 42.5

PAN SEARED SALMON RECIPE



Pan Seared Salmon Recipe image

Learn how to pan sear salmon perfectly every time! This 15-minute pan seared salmon recipe (pan fried salmon) is flaky and buttery inside, with a crust on the outside, crispy skin, and herb lemon butter sauce.

Provided by Maya Krampf

Categories     Main Course

Time 15m

Number Of Ingredients 9

4 6-ounce Salmon fillets ((skin on, about 1 inch thick))
1 tsp Sea salt
1/4 tsp Black pepper
1 tbsp Olive oil
6 tbsp Salted butter ((softened))
1 1/2 tbsp Lemon juice
4 cloves Garlic ((minced))
1 tbsp Fresh dill ((chopped))
1 tbsp Fresh parsley ((chopped))

Steps:

  • If your salmon fillets are not descaled, use a knife to gently scrape off the scales.
  • In a small bowl, mash together the butter, lemon juice, garlic, dill, and parsley. Set aside.
  • Use paper towels to pat the salmon fillets completely dry - this will ensure even browning.
  • Heat the olive oil in a large, heavy bottomed nonstick skillet over medium-high heat for 2 minutes, until shimmering and hot. (You can test that it's hot enough by adding a drop of water to the pan; if it sizzles, the pan is ready.)
  • Once the pan is hot, right before you are ready to sear the salmon, season both sides with sea salt and black pepper.
  • Add the fish fillets to the pan in a single layer, skin side down. Use a fish spatula to press down on top of each fillet for the first 10 seconds immediately after adding it to the pan, to prevent curling. Sear, without moving, for 5-6 minutes, until the salmon is 80-90% opaque; only the top will be not quite done.
  • Use the fish spatula to flip the salmon fillets. Working quickly, immediately add the herb butter mixture to the pan near (but not on top of) the salmon. Cook the salmon for about 1 minute, stirring the butter around the salmon as it melts, but without moving the salmon, until the seared salmon internal temperature reaches your desired doneness: 125 degrees F (51 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done.
  • Flip salmon over and spoon the lemon butter sauce over it. Remove from the pan immediately to avoid overcooking.

Nutrition Facts : Calories 542 kcal, Carbohydrate 1.6 g, Protein 34.4 g, Fat 42.6 g, SaturatedFat 16.5 g, TransFat 0.7 g, Cholesterol 139.2 mg, Sodium 832.5 mg, Fiber 0.2 g, Sugar 0.4 g, UnsaturatedFat 13 g, ServingSize 1 serving

PAN FRIED SALMON WITH CREAM CHEESE PESTO



Pan Fried Salmon With Cream Cheese Pesto image

Make and share this Pan Fried Salmon With Cream Cheese Pesto recipe from Food.com.

Provided by kimcroft

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb salmon, cut into 4 pieces
8 ounces cream cheese
2 tablespoons half-and-half
2 tablespoons pesto sauce
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Bring salmon to room temperature about 15 minutes before cooking. Heat a large skillet with oil over medium-low heat. Season fish with salt and pepper, and place salmon skin side up in the pan. Cook until golden brown on one side, and flip over on the other side, this should take about 3 to 4 minutes on each side.
  • In a small pot add half and half, pesto, and cream cheese, stir together well over low heat until the cream cheese sauce is combined well.
  • Spoon about two tablespoons of the pesto cream cheese sauce over the salmon. You may want to serve with a lemon slice along with the fish.

Nutrition Facts : Calories 408, Fat 32, SaturatedFat 13.3, Cholesterol 117.4, Sodium 488.6, Carbohydrate 2.7, Sugar 1.8, Protein 26.8

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Pan fried Salmon with creamy sun-dried tomato sauce. # salmon fillets, without skin • garlic cloves, large, minced • yellow onion, minced • small jar (3-4oz) sun-dried tomatoes in oil, drain and slice • Reserve 2 Tbsp oil from jar for recipe • paprika • half and half • dried basil. kanisuroll.
From cookpad.com


LEMON PAN FRIED SALMON - ALL INFORMATION ABOUT HEALTHY ...
Pan-Fried Salmon Recipe | Allrecipes great www.allrecipes.com. Instructions Checklist Step 1 Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice. Step 2 Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook.
From therecipes.info


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