BASIL PESTO SALMON PARMESAN
Salmon with Smokehouse pepper, pesto smear, and a Parmesan crust. Serve with fresh-cooked green beans, asparagus, red wine, garlic bread, and Greek salad.
Provided by Mr. Saxton
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pull out any salmon bones with pliers. Slice salmon into 5 equal portions. Place salmon skin side-down on a sheet of aluminum foil. Transfer to a large baking pan. Season salmon with salt and pepper; loosely cover with foil.
- Bake in the preheated oven for 10 minutes.
- Remove baking pan from oven and uncover. Smear pesto over each portion of salmon. Sprinkle with Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
- Whisk butter and lemon juice together in a small bowl. Drizzle over salmon.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 0.8 g, Cholesterol 76.5 mg, Fat 16 g, Fiber 0.3 g, Protein 31 g, SaturatedFat 5.7 g, Sodium 551.4 mg
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
SALMON PESTO PASTA
This simple, flavorful dish is filling and super-quick to make. It can be served hot or chilled, making it perfect for either an easy dinner or picnic lunch.
Provided by Danielle Alex
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil over high heat. Add a large pinch of salt and cook the pasta according to package directions for al dente, about 8 minutes.
- Meanwhile, place a large skillet over medium-high heat. Add the oil and bell pepper. Cook until the bell pepper starts to soften, about 1 minute. Add the salmon and red pepper flakes, if using, to the skillet and sprinkle with salt and the black pepper. Cook for about 2 minutes without stirring. Then continue cooking and stirring until the salmon is cooked through, about 2 minutes. Add the lemon juice. Transfer the mixture to a large bowl and set aside.
- For the pesto: Place the basil, garlic, pine nuts, salt and black pepper in a blender. Start on low speed, then increase to medium. With the motor running, slowly drizzle in the olive oil and blend until smooth. Stop the blender and scrape down the sides. Add the cheese and blend a few seconds just to incorporate. Taste and adjust the seasoning.
- Drain the pasta and add it to the bowl with the salmon. Add the pesto and toss. Taste and adjust the seasoning. Serve immediately, or refrigerate until chilled. Finish with basil leaves and grated cheese if desired.
HOW TO MAKE PESTO SALMON PHYLLO PARCELS
Pesto adds loads of flavor to these baked salmon phyllo parcels. Just three - yes, three! - main ingredients result in a sophisticated dinner that's deceptively easy to make.
Provided by Diana Moutsopoulos
Categories Salmon Fillets
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
- Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
- Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
- Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.
Nutrition Facts : Calories 731.6 calories, Carbohydrate 41 g, Cholesterol 74.4 mg, Fat 48.3 g, Fiber 1.9 g, Protein 32.1 g, SaturatedFat 8.4 g, Sodium 539.3 mg
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