PESTO SALMON
A flavorful pesto helps keep the fish moist, and toasted bread crumbs give the entree a nice finishing touch. "I like to use fresh basil from the garden for this easy dish," notes Lee Bremson of Kansas City, Missouri.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. For pesto, tear bread into pieces; place in a miniature food processor. Pulse until fine crumbs form. Set aside 1 tablespoon. To the remaining bread crumbs, add the basil, parsley, oil, pine nuts, garlic, salt and pepper; cover and process until finely chopped. , Place salmon on a baking sheet coated with cooking spray. Spread with pesto. Sprinkle with reserved bread crumbs. Bake, uncovered, until fish flakes easily with a fork and crumbs are lightly browned, 20-22 minutes.
Nutrition Facts : Calories 406 calories, Fat 25g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
PESTO CRUSTED SALMON
Make and share this Pesto Crusted Salmon recipe from Food.com.
Provided by Momma Jenny
Categories European
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Lightly salt the salmon. Marinate 15 minutes.
- Preheat broiler.
- Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
- Place fish under the broiler. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned or even blackened crust.
- Remove from the oven, and set aside for a few minutes. Slice remaining lemon half into thin slices. Serve with lemon slices or arrange on the whole flank for presentation.
- notes: the size of the salmon can be much bigger or smaller depending on your party size without having to adjust the recipe. I make my pesto a day ahead so I have very little to do the day of the dinner party. I serve it with rice Recipe #191120. Leftovers are great cold on a salad with a light vinaigrette dressing.
Nutrition Facts : Calories 285.9, Fat 8, SaturatedFat 1.3, Cholesterol 117.9, Sodium 735.6, Carbohydrate 6.2, Fiber 2.5, Sugar 0.1, Protein 45.9
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
PESTO SALMON
One oven bag, 20 minutes and you've got oven-baked salmon with pesto and juicy sweet peppers and tomatoes. Recipe courtesy of Reynolds.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and lemon juice. Squeeze bag to blend seasonings.
- Spread pesto on salmon. Sprinkle with remaining salt and pepper. Place in oven bag in a single layer; arrange tomatoes and bell pepper strips around salmon.
- Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 15 to 20 minutes or until salmon flakes. Let stand 5 minutes. Carefully cut bag open to serve. Garnish with fresh basil and lemon twist, if desired.
Nutrition Facts : ServingSize 1 Serving
STEPHAN'S BROILED SALMON PESTO
This salmon is coated with a thick layer of pesto, sort of like icing on a cake. The prepared side is then placed under the broiler, and the pesto forms a browned crust. Equally good cold--the entire dish can be made a day in advance for cold service, or the leftovers served cold at lunch the next day. Goes well with rosemary and garlic roasted red potatoes and any green vegetable.
Provided by Stephan Schwartz
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Marinate 15 minutes.
- Preheat broiler.
- Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
- Place fish under the broiler about nine inches from heat source. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned crust. Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the whole flank if serving at the table.
Nutrition Facts : Calories 916.9 calories, Carbohydrate 12.7 g, Cholesterol 163.9 mg, Fat 67.4 g, Fiber 5.2 g, Protein 62.6 g, SaturatedFat 16.4 g, Sodium 851.1 mg, Sugar 0.3 g
SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES
Keep little kids happy at the family dinner table with this colourful salmon traybake that's delicious and healthy, with a good dose of omega-3 from the fish
Provided by Caroline Hire - Food writer
Categories Dinner
Time 50m
Yield Serves 2 adults + 2 children
Number Of Ingredients 9
Steps:
- Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.
Nutrition Facts : Calories 511 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.3 milligram of sodium
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