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.
Recipe Source: http://www.publix.com/recipes-planning/aprons-simple-meals/herb-pesto-salmon-with-quinoa-kale-salad
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