Pesto Salmon Recipes

PESTO SALMON

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with nonstick spray.
• Place the cherry tomatoes and red onion in a large bowl. Add 2 tablespoons pesto, 1/4 teaspoon kosher salt, and ¼ teaspoon black pepper. Toss to coat, then spread into a single layer on the prepared baking sheet.
• Bake the tomatoes and onion for 10 minutes, then remove from the oven and with a spatula, stir them around a little to promote even cooking, then return to the oven for 10 additional minutes.
• Meanwhile, pat the salmon fillets dry. Sprinkle with ½ teaspoon salt and 1/4 teaspoon black pepper. Spread 1 tablespoon of the remaining pesto over each fillet.
• Rub the pesto on with your fingers or the back of a small spoon as needed. Make sure each fillet is completely covered in pesto.
• Remove the sheet pan from the oven and move the tomatoes and onions to the outsides to make space for the salmon in the center. Arrange the salmon fillets down the center of the baking sheet, skin-side down.
• Return the pan to the oven and bake the pesto salmon until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F, about 16 to 20 minutes.*
• Sprinkle the salmon with a pinch of additional kosher salt and squeeze lemon over the top. Top with fresh basil as desired. Enjoy!

PESTO SALMON

Steps:

• Preheat oven to 400°. For pesto, tear bread into pieces; place in a miniature food processor. Pulse until fine crumbs form. Set aside 1 tablespoon. To the remaining bread crumbs, add the basil, parsley, oil, pine nuts, garlic, salt and pepper; cover and process until finely chopped. , Place salmon on a baking sheet coated with cooking spray. Spread with pesto. Sprinkle with reserved bread crumbs. Bake, uncovered, until fish flakes easily with a fork and crumbs are lightly browned, 20-22 minutes.

PESTO SALMON

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.

PESTO SALMON

Steps:

• Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray. Combine tomatoes, shallot, oil and salt in a large bowl; stir until well coated.
• Place salmon fillets, skin-side down, on the prepared baking sheet. Spread 1 1/2 tablespoons pesto on top of each fillet. Scatter the tomato mixture evenly around the salmon. Bake until the tomatoes have started to soften and burst and the salmon is just cooked through, 12 to 14 minutes. Arrange the salmon and the tomato mixture on 4 plates. Top evenly with Parmesan, pine nuts and basil.

PESTO GRILLED SALMON

Steps:

• Place salmon skin side down on lightly oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes., In a small bowl, combine the pesto, onions, lemon juice and garlic. Carefully spoon some of the pesto mixture over salmon. Grill until fish flakes easily with a fork, 15-20 minutes longer, basting occasionally with remaining pesto mixture.

GARLICKY PESTO SALMON WITH PENNE

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.

PESTO SALMON

Steps:

• Preheat oven to 400 degrees F.
• In a food processor or blender, mix together basil, garlic, parmesan, olive oil, and pine nuts until it makes a smooth paste.
• Place salmon on a foil-lined baking sheet.
• Spread pesto on each fillet, then sprinkle bread crumbs on top.
• Bake for 20-22 minutes or until fish flakes easily with a fork and bread crumbs are lightly browned.

PARCHMENT TOMATO PESTO SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

STEPHAN'S BROILED SALMON PESTO

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.

PESTO SALMON PUFF PASTRY RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
• Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
• Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
• Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
• Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
• Seal the edges by pressing onto the seams of the fish silhouette.
• Use a knife to make indents for the head and fin details.
• Use the tip of the spoon to create indents of the scales.
• Brush the pastry with egg wash.
• Bake for 40 minutes, or until golden brown.
• In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
• Slice and serve while hot.
• Enjoy!