Monday, July 27, 2015

Herb Pesto Salmon

Meet my new favorite salmon recipe!  Now maybe because it's so, so simple (just pesto, Dijon, and lemon).  It probably helped that sockeye salmon (usually $15/lb) is on sale for just $7/lb.  And they are so fresh and delicious.  Of course you can use fresh salmon found at your market, but if you run across a sale like I did, definitely take advantage.

And while I have more basil this year than I would ever use in a lifetime, I buy jarred, prepared pesto.  It's inexpensive, delicious, and will keep in a jar in the fridge for a long, long time.  So all you do is season the fish with S&P, top with the pesto mixture and pop in the oven.

They also had a wonderful quinoa kale salad they served with it which was equally de-lish and simple.  Stay tuned.

HERB PESTO SALMON (4 servings)

Juice of 1/2 lemon
3 Tbsp basil pesto sauce
2 Tbsp Dijon mustard
4 sockeye (or cojo) salmon fillets (4-6 oz each)
1/2 tsp kosher salt
1/4 tsp pepper

Preheat oven to 375F.

Combine pesto, mustard, and lemon juice.  Season fish with S&P; place on baking sheet.

Top each fillet evenly with pesto mixture; bake 14-16 minutes or until 145F (or opaque and separates easily).  Serve.

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