ALMOND PESTO SALMON
A delicious, heart healthy meal that not only is beautiful but tastes amazing. Oh, did I mention this Almond Pesto Salmon is also super easy to make?
Provided by Aimee Shugarman
Categories Main Dish
Time 30m
Number Of Ingredients 4
Steps:
- Turn oven on broiler.
- In a small bowl, combine the chopped, sliced almonds with the panko crumbs. Set aside.
- Line a large baking sheet with foil. Lightly spray with olive oil. Place each salmon fillet on the foil lined baking sheet, leaving an inch between pieces. If your salmon has skin, you can remove it first, or place the salmon skin side down on the baking sheet. Spread the top of the salmon with basil pesto, evenly distributing the pesto to each piece of salmon. Take a handful of the almond/crumb mixture and press it onto each salmon fillet. Use all of the mixture.
- Lightly spray the tops of the almond crusted salmon with olive oil spray.
- Broil in MIDDLE rack of oven for about 7 minutes. Move oven rack to top and broil an additional 2 minutes. Salmon should flake with a fork. Depending on the thickness of your fillets, you may need to add or subtract baking time.
Nutrition Facts : Calories 603 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 45 grams fat, Fiber 3 grams fiber, Protein 38 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 piece, Sodium 357 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
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
PESTO-RUBBED BAKED SALMON WITH SMASHED CUCUMBER AND GREEN APPLE SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the salmon: Preheat the oven to 300 degrees F.
- Brush a baking dish with a thin coat of softened butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets upright (flat-side down) on the baking dish, brush a little soft butter over each fillet and sprinkle them with salt and pepper.
- In a small bowl, whisk the pesto, mustard and lemon juice together and season it with salt and pepper. Spoon the mixture evenly over the salmon, covering the top surface only. Bake until the desired doneness, about 14 minutes for medium rare for 1 1/2-inch-thick fillets (cook longer for thicker pieces).
- For the salad: Meanwhile, put the cucumber into a clean towel on a cutting board and smash it with the heel of your hand. Unwrap the cucumber and slice it crosswise into 1/2-inch pieces; transfer them to a mixing bowl and sprinkle a little salt over them. Add the dates and apples and stir to mix. Add the pine nuts, olive oil, mint and lemon juice; season with salt and pepper, and toss until evenly combined.
- Serve the salmon fillets on warm plates with the salad on the side.
PAN SEARED SALMON I
Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.
Provided by Noreen421
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a large heavy skillet over medium heat for 3 minutes.
- Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
- Transfer salmon to individual plates, and garnish with lemon slices.
Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg
PAN SEARED SALMON WITH LEMON BASIL PESTO
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
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
SEARED SALMON WITH LINGUINE AND RAMP PESTO
Provided by Bon Appétit Test Kitchen
Categories Pasta Sauté High Fiber Dinner Seafood Salmon Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead; cover and chill.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
- Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.
- Available at some supermarkets and at specialty foods stores and Italian markets.
- **Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from tienda.com.
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