Ideas for new recipes can rattle around in my head for weeks or they can come quickly out of necessity. Lemon Pesto Salmon started with a couple of Meyer lemons and a bumper crop of bolted basil plants in my herb garden. I made a big batch of pesto, froze most of it, saving enough for dinner. I was serving salmon for dinner, so the two merged into Lemon Pesto Salmon. We have had it for dinner twice this week. It is that good.
The first night I served the salmon with thin fettuccine, but the second time I used a heartier bucatini. Really, any pasta will do, because the salmon and pesto are the stars of the show.
I added lemon zest to the pesto because lemon and salmon just works. The crispy edges of the pan-fried salmon are so good. This will be a regular at my house from now on. I love salmon with a creamy dill yogurt sauce, but this is my new favorite.
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Ingredients
For the pesto
- Fresh basil
- Fresh parsley
- Garlic
- Pine nuts
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Pecorino cheese
- Lemon
For the salmon
- Salmon
- Salt and pepper to taste
- Butter
- Olive oil or canola oil
- Pasta (cooked)
(See recipe card for quantities.)
Instructions
For the pesto
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
- Pour the olive oil into the food processor while still running and process until fully incorporated.
- Add the cheese and lemon zest and pulse two or three times.
- Season with salt and pepper.
For the salmon
- Boil your choice of pasta to al dente while the salmon is cooking.
- Season the flesh side of salmon filet with salt and pepper according to personal taste.
- Heat butter and oil over medium-high heat. Place the salmon filets, flesh side down, in the hot oil.
- Cook, checking frequently until golden and crispy.
- Turn the filets over, reduce heat to medium and continue cooking until done.
- The salmon is done when you press it with a finger and it feels firm. Do not overcook as it will dry out.
- While the pasta is still hot, add pesto until just coated. Reserve the remaining pesto and pour some over the salmon filets.
- Garnish with lemon wedges and a few fresh basil leaves.
Top Tip
If you have leftover pesto, place it in a zipper bag or freezer-safe container. Pour a scant layer of olive oil on top of the pesto. Squeeze out all of the air if using zip-top bags. Freeze until needed. If you store it too long in the freezer, the basil will darken, so use it within a month or so. If you do not use the layer of olive oil expect the pesto to darken.
Recipe
Recipe
Lemon Pesto Salmon
Equipment
- Food processor or blender.
- Saute pan
Ingredients
For the Pesto
- ¾ cup fresh basil leaves
- ¼ cup fresh parsley
- 2 large cloves garlic
- ⅛ cup pine nuts
- ¼ cup extra-virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¼ cup freshly grated Pecorino cheese
- zest of one lemon
For the Salmon
- 24 ounces salmon 6 ounce filets
- Salt and pepper to taste
- 1 tablespoon butter
- 2 Tablespoons olive oil for frying or canola oil
- 2 Cups Cooked pasta of your choice optional
Instructions
For the pesto:
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. If using a blender take extra care not to puree the pesto. I like to leave the pesto a little chunky.
- Pour the olive oil into the food processor while still running and process until fully incorporated.
- Add the cheese and lemon zest and pulse two or three times.
- Season with salt and pepper.
- Use immediately or freeze in ziplock bags with the air squeezed out.
For the salmon:
- Boil your choice of pasta to al dente while the salmon is cooking.
- Season the flesh side of salmon filet with salt and pepper according to personal taste.
- Heat butter and oil over medium-high heat.
- Place the salmon filets, flesh side down, in the hot oil.
- Cook, checking frequently until golden and crispy.
- Turn the filets over, reduce heat to medium and continue cooking until done.
- The salmon is done when you press it with a finger and it feels firm. Do not overcook as it will dry out.
- While the pasta is still hot add pesto until just coated. Reserve the rest of the pesto and pour some over the salmon filets.
- If you have leftover pesto, place it in a zipper bag and squeeze out all the air. Freeze until needed. If you store it too long in the freezer the basil will darken, so use it within a couple of weeks.
- Garnish with lemon wedges and fresh basil leaves.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
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