Pestosalmon Recipes

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.

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.

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

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.

GRILLED SALMON WITH PESTO CRUST

Steps:

• Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
• Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper.
• Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.

TOMATO PESTO SALMON RECIPE BY TASTY

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!

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 PASTA BAKE

Steps:

• Heat the grill to high. Arrange the tomatoes and salmon over a baking tray, season and drizzle with half the oil. Grill for 10 mins until the salmon is cooked through and the tomatoes are juicy. Leave to cool.
• Cook the penne following pack instructions, until al dente. Add the broccoli for the final 2 mins of cooking time. Drain the pasta, reserving a large mugful of water.
• Return the pasta and broccoli to the pan, then stir in the pesto, mascarpone, half the tomatoes and enough of the reserved pasta water to thin the sauce to the consistency of double cream. Flake in the salmon, discarding the skin. Tip into a large baking dish, then mix the breadcrumbs with the parmesan and remaining oil, and scatter this over the mixture. Dot the rest of the tomatoes on top. If baking straightaway, heat the oven to 200C/180C fan/gas 6. Or, cover and chill until you're ready to cook. Will keep chilled for up to 24 hours.
• Bake for 20 mins (or 25 mins from chilled) until the top is golden and crunchy.

PESTO SALMON PASTA

Steps:

• Gather the ingredients.
• Remove the skin and bones from the cooked salmon.
• Gently break into large pieces. Set aside.
• Bring water to boil in a large pot over high heat. Add some salt to the boiling water, then add the pasta and stir.
• When you've added the pasta to the water, whisk together the pesto, cream, and sour cream in a large saucepan. Heat this mixture over medium-high heat for 3 to 4 minutes, stirring frequently with a wire whisk.
• Stir the salmon pieces into the cream mixture with a wooden spoon and continue heating over low heat; the mixture will start to simmer .
• Drain the pasta when it is cooked to al dente .
• Add the drained pasta to the salmon mixture along with half of the Parmesan cheese.
• Turn the heat for the saucepan to medium and cook, tossing the mixture gently with tongs until the spaghetti is coated and the mixture is thoroughly heated.
• Serve immediately with the remainder of Parmesan cheese. Enjoy!

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.