PESTO SALMON
This salmon recipe is so simple and yet extremely impressive; I often serve it to company or on special occasions and I'm always asked for the recipe. I serve it with angel hair pasta (lightly tossed with fresh herbs and olive oil), a basic spring mix salad with vinegarette, and a crusty, hearty garlic bread - enjoy!
Provided by Blon-Dish
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Lightly coat a baking pan with cooking spray.
- Place each salmon fillet in the baking pan and drizzle with olive oil.
- Apply freshly ground pepper to taste over each fillet.
- Gently spread pesto sauce over each fillet.
- Sprinkle parmesean cheese over each fillet.
- Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese.
- Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 512.3, Fat 24.7, SaturatedFat 5.3, Cholesterol 176.4, Sodium 404.4, Carbohydrate 0.5, Sugar 0.1, Protein 68.2
STEPHAN'S BROILED SALMON PESTO
This salmon is coated with a thick layer of pesto, sort of like icing on a cake. The prepared side is then placed under the broiler, and the pesto forms a browned crust. Equally good cold--the entire dish can be made a day in advance for cold service, or the leftovers served cold at lunch the next day. Goes well with rosemary and garlic roasted red potatoes and any green vegetable.
Provided by Stephan Schwartz
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Marinate 15 minutes.
- Preheat broiler.
- Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
- Place fish under the broiler about nine inches from heat source. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned crust. Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the whole flank if serving at the table.
Nutrition Facts : Calories 916.9 calories, Carbohydrate 12.7 g, Cholesterol 163.9 mg, Fat 67.4 g, Fiber 5.2 g, Protein 62.6 g, SaturatedFat 16.4 g, Sodium 851.1 mg, Sugar 0.3 g
GARDEN PESTO SALMON WITH MEDITERRANEAN RICE
This quick and easy garden pesto salmon is served on top of a Mediterranean rice for a healthy meal that can be on the table in less than 30 minutes.
Provided by Running to the Kitchen
Categories Main Dishes
Time 25m
Number Of Ingredients 11
Steps:
- Place 2 cups of water with the rice in a small sauce pot. Bring to a boil, stir, reduce heat to low, cover and let cook until all the water is absorbed.
- Meanwhile, combine the spinach, sun dried tomatoes, pine nuts, chickpeas and lemon zest in a large bowl.
- Whisk together the lemon juice and olive oil in a separate small bowl.
- Once the rice is cooked, add to the large bowl.
- Pour the dressing into the bowl and toss until everything is well combined.
- Add the feta, toss again then season with salt and pepper to taste.
- Prepare salmon according to package directions and serve atop the rice.
Nutrition Facts : Calories 643 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 40 grams fat, Fiber 10 grams fiber, Protein 29 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 639 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
SUPERFOOD RICE WITH SALMON & SPINACH PESTO
Categories Dinner, Lunch, 31 - 60 Minutes, Easy, Gluten Free, Wholegrain
Time 30m
Yield Serves 2
Number Of Ingredients 14
Steps:
- Place the rice into a large saucepan of boiling water. Simmer over a medium heat for 25 minutes until tender. Drain well.
- While the rice is cooking make the pesto. Place all the ingredients in a food processor and blend until finely chopped.
- When the rice is almost ready, heat the oil in a frying pan and add the salmon fillets. Cook for 4-5 minutes each side, until golden brown. Remove from the pan and keep warm.
- Add the cherry tomatoes and spinach to the pan and fry for a few minutes until the spinach has wilted and the tomatoes have slightly softened.
- Add the rice and the pesto and blend well.
- Serve on to dishes and top with the salmon.
PESTO SALMON
A flavorful pesto helps keep the fish moist, and toasted bread crumbs give the entree a nice finishing touch. "I like to use fresh basil from the garden for this easy dish," notes Lee Bremson of Kansas City, Missouri.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. For pesto, tear bread into pieces; place in a miniature food processor. Pulse until fine crumbs form. Set aside 1 tablespoon. To the remaining bread crumbs, add the basil, parsley, oil, pine nuts, garlic, salt and pepper; cover and process until finely chopped. , Place salmon on a baking sheet coated with cooking spray. Spread with pesto. Sprinkle with reserved bread crumbs. Bake, uncovered, until fish flakes easily with a fork and crumbs are lightly browned, 20-22 minutes.
Nutrition Facts : Calories 406 calories, Fat 25g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
SALMON AND PESTO WITH RICE
This is a very unique recipe. The salmon in this recipe gets steamed by the water in the rice. I was leery that this would never work, but it did, and everyone wanted it again!
Provided by SSNAGE
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, toss salmon fillets in pesto to coat.
- In a medium saucepan over medium heat, melt butter, and saute shallots until tender. Stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
- Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.
Nutrition Facts : Calories 710.5 calories, Carbohydrate 44.2 g, Cholesterol 122.4 mg, Fat 34.9 g, Fiber 1.4 g, Protein 44.6 g, SaturatedFat 10.2 g, Sodium 778.4 mg, Sugar 1.4 g
SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES
Keep little kids happy at the family dinner table with this colourful salmon traybake that's delicious and healthy, with a good dose of omega-3 from the fish
Provided by Caroline Hire - Food writer
Categories Dinner
Time 50m
Yield Serves 2 adults + 2 children
Number Of Ingredients 9
Steps:
- Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.
Nutrition Facts : Calories 511 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.3 milligram of sodium
PESTO AND SALMON PARCELS
This fuss-free and thrifty pesto salmon tart is a doddle to prepare and uses ingredients from the freezer. Defrost the fish and pastry overnight for a speedy after-work supper. Each serving provides 752kcal, 33g protein, 55g carbohydrate (of which 3g sugars), 43g fat (of which 14g saturates), 3.5g fibre and 1g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Take the puff pastry and salmon out of the freezer and thaw for 2 hours at room temperature, or overnight in the fridge.
- When the pastry and salmon have thawed, preheat the oven to 220C/200C Fan/Gas 7 and place a baking tray inside the oven as it heats.
- Unwrap and unroll the pastry onto a clean, lightly floured work surface. Cut it into four equal-sized rectangles. Place 1 heaped teaspoon of the pesto into the centre of each rectangle.
- Cut each salmon fillet in half widthways and place two halves, side by side, in the centre of each pastry rectangle, on top of the pesto.
- Brush the edges of each pastry rectangle with the milk, then fold the edges over themselves to create open parcels, pinching the corners to seal. Brush the exposed pastry with a little more milk. Squeeze a little lemon juice over each piece of salmon, and season, to taste, with freshly ground black pepper.
- Remove the baking tray from the oven and place it onto a heatproof surface. Arrange the salmon-and-pesto parcels onto the tray, then bake them in the oven for 20-25 minutes, or until the pastry has risen and is golden-brown, and the salmon is cooked through.
- For the vegetable rice, 5 minutes before the salmon-and-pesto parcels finish cooking, defrost the rice in the microwave until piping hot throughout. Meanwhile, cook the vegetables in a saucepan of boiling water for 2-3 minutes, or until piping hot throughout. Drain in a colander, then mix with the rice.
- To serve, divide the vegetable rice equally among four warmed serving plates, then place one salmon-and-pesto parcel on top of each portion. Garnish with the basil leaves, if using.
Nutrition Facts : Calories 752kcal, Carbohydrate 55g, Fat 43g, Fiber 3.5g, Protein 33g, SaturatedFat 14g, Sugar 3g
SALMON WITH PESTO CRUST
Check out our crusted salmon with fresh pesto recipe. This super quick and easy recipe takes 15 minutes in the oven and it's low in calories, a great midweek meal
Provided by Amanda James
Categories Dinner, Lunch
Time 15m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat the oven to 230C/fan 210C/gas 8. Put the salmon fillets on a non-stick baking tray, skinned-side down.
- Spread the pesto over the tops, then mix the breadcrumbs and cheese together and sprinkle over.
- Drizzle with a little oil then bake for 10 minutes.
- Boil the green beans for 3-4 minutes, then drain and toss with a little olive oil and season well.
- Divide the beans between plates, sitting the salmon on top.
Nutrition Facts : Calories 511 calories, Fat 33.3 grams fat, SaturatedFat 7.4 grams saturated fat, Carbohydrate 9.1 grams carbohydrates, Sugar 2.9 grams sugar, Fiber 3.3 grams fiber, Protein 42.2 grams protein, Sodium 0.8 milligram of sodium
PESTO SALMON
This easy Pesto Salmon is covered in basil pesto and then oven-roasted. It's delicious, ready in minutes, and is perfect for weeknight dinners.
Provided by Sarah Trenalone
Categories Main Course
Time 15m
Number Of Ingredients 4
Steps:
- Preheat oven to 425 F
- Line a baking sheet with aluminum foil, and place salmon fillets skin side down. Drizzle with salt, and pepper. Spread pesto over the top of fillets with a spoon or small spatula (try to cover them as evenly as possible). Sprinkle thyme over the pesto.
- Roast the salmon 4-6 minutes per 1/2 inch thickness. The fish should flake easily with a fork when it's finished.
- If the salmon has skin, remove it now if desired. It should peel off easily. Serve with lemon wedges and fresh basil (optional).
Nutrition Facts : Calories 150 kcal, Carbohydrate 1 g, Protein 16 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 193 mg, UnsaturatedFat 1 g, ServingSize 1 serving
PESTO CRUSTED SALMON
Steps:
- Preheat the oven to 350 degrees F.
- Stir the panko and pesto together, to form a crumbly topping. It should be the consistency of wet sand. Season the mixture with salt and pepper.
- Lightly season the salmon fillets with salt and pepper on both sides, then coat each piece of salmon with the pesto crumb topping. Divide the mixture evenly, and use all of it.
- Spray the coated salmon pieces with cooking spray or olive oil. Bake the salmon at 350 degrees F for 20-30 minutes, depending on the thickness of the fish, until the topping is golden brown and the salmon is cooked through.
SALMON RISOTTO
I'll give you the fanciest method below, but look in the Notes at bottom for shortcuts or alternatives.
Provided by Hank Shaw
Categories Appetizer lunch Main Course Rice
Time 1h
Number Of Ingredients 8
Steps:
- Heat the butter in a medium pot over medium-high heat. When it's hot, add the minced shallots and sauté, stirring often. When the shallots are soft, add the rice and stir well. Cook, stirring often, a few minutes, then add the Marsala or white wine. Stir constantly until the liquid has mostly evaporated.
- Start adding the stock 1 cup at a time, stirring it in well. Turn the heat down to medium-low, and cook this, stirring often, until the liquid has mostly been absorbed. Repeat with another cup of stock, and so on until the rice is tender, but still a little al dente. It's possible you will need another cup of liquid. If this is the case, use water.
- Once the rice is about ready, stir in the salmon and the pesto and cook another few minutes. You want your risotto to be loose enough to serve in a bowl, not a plate, so add water if need be. Grind some pepper over it and serve.
Nutrition Facts : Calories 688 kcal, Carbohydrate 93 g, Protein 23 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 54 mg, Sodium 337 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
PESTO SALMON & RICE
Make and share this Pesto Salmon & Rice recipe from Food.com.
Provided by Messiejessie625
Categories Rice
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, toss salmon fillets in pesto to coat.
- In a medium saucepan over medium heat, melt butter, and saute shallots until tender. Stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
- Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.
Nutrition Facts : Calories 482, Fat 13.1, SaturatedFat 5, Cholesterol 105.4, Sodium 387.8, Carbohydrate 39.7, Fiber 0.6, Sugar 0.4, Protein 40.9
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