Salmon And Pesto With Rice Recipes

GARDEN PESTO SALMON WITH MEDITERRANEAN RICE

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.

SUPERFOOD RICE WITH SALMON & SPINACH PESTO

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

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.