Pan Seared Salmon With Pumpkin Seed Cilantro Pesto Recipes

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PAN-SEARED SALMON WITH PUMPKIN SEED-CILANTRO PESTO



Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Herb     Sauté     Quick & Easy     Low Sodium     Dinner     Seafood     Salmon     Fall     Healthy     Cilantro     Seed     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

2 1/2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
1/2 cup shelled pumpkin seeds (pepitas)
1/2 cup (firmly packed) cilantro leaves and stems
1/2 teaspoon cracked coriander seeds
1/2 garlic clove, coarsely chopped
1 tablespoon (or more) fresh lime juice
Kosher salt and freshly ground black pepper
4 6-ounce salmon fillets (preferably wild)
1 lime, cut into 4 wedges

Steps:

  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.
  • Pulse 6 tablespoons pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.
  • Heat remaining 1 teaspoon oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3-4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.

PAN SEARED SALMON WITH LEMON BASIL PESTO



Pan Seared Salmon With Lemon Basil Pesto image

This is a salmon fillet served with a fresh pesto on top. You could use a store-bought pesto if you like, but homemade is so much better and so easy to do.

Provided by threeovens

Categories     Very Low Carbs

Time 20m

Yield 2 fillets, 2 serving(s)

Number Of Ingredients 10

1/4 cup pine nuts, lightly toasted
1 cup fresh basil leaf, packed
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup parmesan cheese, freshly grated
1 pinch crushed red pepper flakes (I use a generous pinch)
1 tablespoon fresh lemon juice
kosher salt & freshly ground black pepper
12 ounces salmon fillets (2, 6-oz each)
cooking spray

Steps:

  • Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
  • To the food processor, add basil and garlic; pulse just to combine.
  • With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky).
  • Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
  • Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
  • Heat the skillet, over medium-high heat, then spray with cooking spray.
  • Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan).
  • Serve salmon with pesto spooned over top.
  • Can also be served at room temperature.

Nutrition Facts : Calories 630.9, Fat 49.7, SaturatedFat 8.1, Cholesterol 88.4, Sodium 319.7, Carbohydrate 4.8, Fiber 1.1, Sugar 1, Protein 42.5

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