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.
We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.
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