Basil Pesto Salmon

Updated: Aug 31, 2018





Fact about me: IT TOOK ME FOREVER TO LEARN HOW TO COOK SALMON! And when I say cook, I mean learning how to cook a salmon all the way through so it isn't raw in the middle, or too dry and hard on the outside. Salmon just like any other meat when should be at room temperature or close to it before pan searing. If you throw fish, chick, or steak etc in a hot pan while its still cold, it'll cook too fast be dry. This night was my first time making a basil pesto and clearly I used way too much olive oil lol!


Anyway, lets jump right into making this dish.


For the noodles:

1 package of pasta of your choose. Bring salted water to a boil, then place noodles in the water and cook until al dente (cooked but still a little firm, NOT gooey). Once they are done, remove from heat, and drain, set aside in a bowl.


For the salmon:

Preheat oven to 350. Once salmon is at room temperature, rinse off in cold water. Pat dry with paper towels, then season with a few shakes garlic powder, onion powder, garlic salt, a pinch of seasoning salt and pepper. Bring a pan to medium heat and add a high heat oil (grape seed or vegetable). Once the pan begins to smoke take the salmon filet and lay it away from you skin side up. This is where you have to pay close attention to how fast the salmon cooks based on the sides of the salmon. Once you see the salmon is cooked half way, turn the filet on its side and sear both sides, about 1-2 minutes on each side. Next turn the salmon over, skin side down this time (flesh of salmon facing up), and put about 2TBS of butter on top and pop that thang in the oven for about 10 mins, and then BOOM!


Pesto Ingredients:

2 cups fresh basil leaves packed

1/4-1/3 cup pine nuts

1/2 cup parmesan cheese

1TBS garlic (minced)

1/3-2/3 cup olive oil

1TBS lemon juice

salt/pepper


In a food processor or a blender, add your pine nuts and blend those down a little bit. After you've washed and picked the basil leaves off the stems, add them to the processor along with the olive oil and parmesan cheese, minced garlic and salt/pepper. Blend until you reach the desired consistency. If the pesto is too dry, then add more olive oil 1-2 TBS at a time. If the pesto is too wet, add more cheese, basil leaves, and pine nuts. Season to taste. Once the pesto is all done, add the sauce to the noodles you made making sure to mix well. Top the pasta (or not), with fresh basil and your salmon filet. Add cherry tomatoes if you'd like, and enjoy!


0 views

©2018 by Chef Morghan. Proudly created with Wix.com