by Amanda Mcgoldrick

Created on: November 07, 2008

Simple Pesto Salmon

Salmon is a rich and flavorful seafood option with a seemingly endless variety of preparation options. It's also rich in heart-healthy Omega-3 fatty acids, making it a perfect choice for multiple meals per week.

To impress your dinner guests without slaving over the stove, try this simple and savory Pesto Salmon recipe (prepared in under 30 minutes!).

Select a1-2 pound fresh salmon filet per person (avoid farm raised if you can).

You'll also need:

-Three cloves fresh garlic, chopped

-Fresh pesto- see below for my homemade recipe, although store bought will work too.

-One table spoon extra virgin olive oil.

-Three tablespoons freshly grated parmesan cheese.

1) Preheat the over to 450 degrees.

2) Drizzle the bottom of a baking pan with olive oil.

3) Remove skin from salmon and pat dry.

4) Spread pesto across top of salmon about 1/4 inch thich, then sprinkle with chopped garlic.

5) When the oven is nice and hot, bake salmon for 12 minutes.

The purpose here is to almost sear the salmon by baking it at high heat. This way, the fish will remain juicy and tender, but the outside will have a slightly crisp pesto coating.

Sprinkle the fresh parmesan on top and serve with your favorite side dish, such as risotto, rice pilaf, or roasted new potatoes. A chilled Sauvignon Blanc will go perfectly with this savory meal.

Enjoy!

Fresh Pesto

1 large bunch of basil, leaves only, washed and dried (about two cups).
3 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil

Chop the garlic along with about 1/3 of the basil leaves. Once loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. Continue adding and chopping until you've reached a very fine mince. Add the pine nuts a little at a time and chop finely (adding them slowly really mixes the flavors) Add half of the Parmesan cheese slowly and chop. Continue to chop until it's the texture of a paste. Drizzle with olive oil right before you serve.

Bon Apetito!

(OK, I suppose you can use a blender or food processor if it's easier)

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