Pesto Salmon And Potatoes Recipes

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TOMATO PESTO SALMON RECIPE BY TASTY



Tomato Pesto Salmon Recipe by Tasty image

Here's what you need: skinless salmon, zucchinis, olive oil, salt, pepper, cherry tomatoes, pesto

Provided by Robin Broadfoot

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 7

6 oz skinless salmon
2 zucchinis, sliced
olive oil, to taste
salt, to taste
pepper, to taste
10 cherry tomatoes, halved
3 tablespoons pesto

Steps:

  • Preheat oven to 400˚F (200˚C).
  • On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.
  • Lay the salmon on the zucchini, and spread the pesto on top of the salmon. Top with tomatoes.
  • Bake for 10-12 minutes.
  • Enjoy!

Nutrition Facts : Calories 865 calories, Carbohydrate 21 grams, Fat 68 grams, Fiber 7 grams, Protein 44 grams, Sugar 12 grams

SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES



Salmon pesto traybake with baby roast potatoes image

Keep little kids happy at the family dinner table with this colourful salmon traybake that's delicious and healthy, with a good dose of omega-3 from the fish

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 50m

Yield Serves 2 adults + 2 children

Number Of Ingredients 9

500g baby new potatoes, cut in half
1 tsp olive oil
2 large courgettes, cut into small chunks
1 red pepper, cut into small chunks
1 spring onion, finely sliced
25g pine nuts
3-4 salmon fillets
juice ½ lemon
1½ - 2 tbsp pesto

Steps:

  • Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.

Nutrition Facts : Calories 511 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.3 milligram of sodium

GARLICKY PESTO SALMON WITH PENNE



Garlicky Pesto Salmon with Penne image

This is my own rendition of one of my favorite garlic salmon pasta dishes at a downtown seafood restaurant. It is sure to become a favorite of yours, as well.

Provided by Danii

Time 30m

Yield 8

Number Of Ingredients 13

1 pound penne pasta
1 ½ pounds boneless, skinless salmon fillets
4 tablespoons salted butter
1 cup fresh asparagus tips
1 cup quartered artichoke hearts
½ cup chopped green onions
2 tablespoons minced garlic
¼ teaspoon salt
¼ teaspoon pepper
1 ½ cups heavy whipping cream
¼ cup pesto
1 ½ cups grated Parmesan cheese
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water; set aside.
  • Meanwhile, cut salmon into small pieces.
  • Melt butter in a nonstick pan over medium heat. Add salmon and stir a few times. Add asparagus tips, artichoke hearts, green onions, garlic, salt, and pepper. Saute until salmon is almost cooked, garlic is golden, and asparagus is tender, about 5 minutes.
  • Add cream and bring to a boil. Stir in pesto. Boil until sauce is reduced by at least 1/4 to 1/2. Add penne and toss thoroughly to coat.
  • Sprinkle with Parmesan cheese and parsley and serve hot.

Nutrition Facts : Calories 614.7 calories, Carbohydrate 46 g, Cholesterol 128.6 mg, Fat 34.3 g, Fiber 2.9 g, Protein 32 g, SaturatedFat 18.5 g, Sodium 484.3 mg, Sugar 2.6 g

PESTO SALMON



Pesto Salmon image

This salmon recipe is so simple and yet extremely impressive; I often serve it to company or on special occasions and I'm always asked for the recipe. I serve it with angel hair pasta (lightly tossed with fresh herbs and olive oil), a basic spring mix salad with vinegarette, and a crusty, hearty garlic bread - enjoy!

Provided by Blon-Dish

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 salmon fillets (no skin)
3 tablespoons extra virgin olive oil
fresh ground pepper
3/4 cup prepared pesto sauce (refrigerated) or 3/4 cup fresh homemade pesto sauce
1/2 cup parmesan cheese
3 sliced plum tomatoes (optional)

Steps:

  • Lightly coat a baking pan with cooking spray.
  • Place each salmon fillet in the baking pan and drizzle with olive oil.
  • Apply freshly ground pepper to taste over each fillet.
  • Gently spread pesto sauce over each fillet.
  • Sprinkle parmesean cheese over each fillet.
  • Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese.
  • Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 512.3, Fat 24.7, SaturatedFat 5.3, Cholesterol 176.4, Sodium 404.4, Carbohydrate 0.5, Sugar 0.1, Protein 68.2

STEPHAN'S BROILED SALMON PESTO



Stephan's Broiled Salmon Pesto image

This salmon is coated with a thick layer of pesto, sort of like icing on a cake. The prepared side is then placed under the broiler, and the pesto forms a browned crust. Equally good cold--the entire dish can be made a day in advance for cold service, or the leftovers served cold at lunch the next day. Goes well with rosemary and garlic roasted red potatoes and any green vegetable.

Provided by Stephan Schwartz

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 4

2 pounds salmon fillets
2 lemons
1 ½ cups pesto
½ cup white wine

Steps:

  • Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Marinate 15 minutes.
  • Preheat broiler.
  • Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
  • Place fish under the broiler about nine inches from heat source. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned crust. Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the whole flank if serving at the table.

Nutrition Facts : Calories 916.9 calories, Carbohydrate 12.7 g, Cholesterol 163.9 mg, Fat 67.4 g, Fiber 5.2 g, Protein 62.6 g, SaturatedFat 16.4 g, Sodium 851.1 mg, Sugar 0.3 g

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