Easy recipe for seared salmon filet, served over pasta tossed with lemon pesto, and garnished with lemon wedges, fresh basil leaves, and more lemon pesto.
¼cupfreshly grated Parmesan cheese or Pecorino cheese
zest of one lemon
For the Salmon
12ounces salmon 6 ounce filets
Salt and pepper to taste
1tablespoonbutter
1Tablespoonsolive oil for frying or canola oil
1CupsCooked pasta of your choiceoptional
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 zip lock 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 fillets 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. Salmon should be cooked to an internal temperature of 145 degrees Fahrenheit.
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.