Salmon Fillets With Pesto And Pistachios Recipes

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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

PESTO SALMON



Pesto Salmon image

A flavorful pesto helps keep the fish moist, and toasted bread crumbs give the entree a nice finishing touch. "I like to use fresh basil from the garden for this easy dish," notes Lee Bremson of Kansas City, Missouri.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 slice bread
1/4 cup lightly packed fresh basil
2 tablespoons packed fresh parsley
2-1/2 teaspoons olive oil
1/2 teaspoon pine nuts
1/4 teaspoon minced garlic
Dash salt
Dash coarsely ground pepper
2 salmon fillets (6 ounces each)

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.

Nutrition Facts : Calories 406 calories, Fat 25g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

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

PISTACHIO-CRUSTED SALMON



Pistachio-Crusted Salmon image

Make ordinary salmon extra special by topping it with a pistachio crust. You can have it on the table in under 30 minutes for a quick weeknight meal or a dinner party for guests. Serve with a chilled glass of Sauvignon Blanc.

Provided by France C

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup crushed pistachios
2 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon butter, melted
4 (6 ounce) fillets salmon with skin, center cut
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
4 lemon wedges

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
  • Lightly season salmon fillets with salt and pepper on both sides.
  • Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
  • Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 6.8 g, Cholesterol 107.9 mg, Fat 32 g, Fiber 1.5 g, Protein 36.2 g, SaturatedFat 7.1 g, Sodium 322.3 mg, Sugar 0.7 g

GRILLED SALMON WITH PESTO CRUST



Grilled Salmon With Pesto Crust image

Start with the great taste of grilled salmon then finish under the broiler to form a crust of homemade pesto. This recipe is easy to make, but tastes and looks like a gourmet meal.

Provided by LAURAVC

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 4

Number Of Ingredients 7

¼ cup pine nuts
½ cup coarsely chopped fresh basil
¼ cup grated Parmesan cheese
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
1 pound salmon fillet

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.

Nutrition Facts : Calories 354.3 calories, Carbohydrate 1.8 g, Cholesterol 81.4 mg, Fat 25.6 g, Fiber 0.5 g, Protein 28.3 g, SaturatedFat 4.6 g, Sodium 174.3 mg, Sugar 0.3 g

SALMON CRUSTED PISTACHIO PESTO



Salmon Crusted Pistachio Pesto image

You can make this with your favorite fish. Serve with pasta, potatoes or rice. I enjoy my sushi grade fish still cool inside. But by all means cook yours the full 10-15 minutes.

Provided by Rita1652

Categories     Fruit

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 lb boneless salmon fillet, seasoned with
salt and pepper
3/4-1 cup store bought pistachio pesto sauce (or Pistachio Pesto Pistachio Pesto)

Steps:

  • Spread pesto on top of salmon fillet skin side down.
  • roast at 450 degrees on parchment paper for about 10-15 minutes begins to flake when pressed with a fork.

SALMON FILLETS WITH PESTO AND PISTACHIOS



Salmon Fillets With Pesto and Pistachios image

Make and share this Salmon Fillets With Pesto and Pistachios recipe from Food.com.

Provided by SharleneW

Categories     Savory

Time 32m

Yield 4 serving(s)

Number Of Ingredients 3

1 1/2-2 lbs salmon fillets
1/4 cup buitoni refrigerated pesto sauce
1/2 cup chopped pistachios

Steps:

  • Preheat the oven to 350°F
  • Take four salmon fillets (do NOT use salmon steaks!) of about 6-7 oz. each and put them on a cookie sheet that has been sprayed with Pam or brushed with olive oil to prevent sticking.
  • Spoon about 1 tablespoon of Butoni pesto (in the grocery store refrigerated section) onto the top of each filet and spread evenly.
  • Take the pistachios (shell the nuts, put in a baggie and whack with the side of a meat tenderizer/pounder) and cover the pesto with them. The amounts of pesto and pistachios depend on the size of the fillets, so use your judgment here.
  • Bake for about 20-22 minutes until done.
  • Serve immediately. (I serve it with roasted baby red potatoes and asparagus.).

PESTO-CRUSTED SALMON FILLET WITH CITRUS-SOY SAUCE



Pesto-crusted Salmon Fillet with Citrus-Soy Sauce image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 31

6 (6-ounce) salmon fillets, boneless and skinless
Salt and pepper
Olive oil
Pesto, recipe follows
1/2 to 3/4 cup very fine bread crumbs
1 teaspoon unsalted butter
2 oranges and 2 grapefruits, peeled and segmented
Citrus Soy Sauce, recipe follows
Steamed Spinach Leaves, recipe follows
2 tablespoons pine nuts
1/2 teaspoon chopped garlic
Salt and pepper, to taste
6 cups fresh basil, thoroughly washed and dried
1/2 cup olive oil
1/2 to 3/4 cup fresh bread crumbs
1 tablespoon olive oil
1/2 cup ginger, peeled and thinly sliced
1/4 cup shallots, peeled and thinly sliced
1/8 cup garlic, peeled and sliced
1 cup dry white wine
1/8 cup champagne vinegar
2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 cups grapefruit juice
1 1/2 cups orange juice
1/4 cup fresh lemon juice
1 1/2 cups chicken stock, reduced to 1/2 cup
1 cup olive oil
2 pounds loose spinach leaves
2 large baking potatoes, like russets
Clarified Butter

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a 12-inch non-stick saute pan over a high flame. Season the salmon fillets with salt and pepper. Add a small amount of oil to the pan and sear both sides of the salmon quickly, just a few seconds on each side, leaving the fish very rare. Remove the pan from the heat, and place the fish on a work surface. Wipe out the pan and reserve for later use.
  • Spread a 1/4-inch layer of pesto evenly over 1 side of the fillet. Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs. Carefully invert each fillet into the pan and place it over a medium flame. Toast the bread coating, adding tiny bits of butter to the pan that will melt into the salmon underneath. Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 minutes, just to heat the fish through.
  • To serve, mound 1/6 of the spinach in the center of a warm dinner plate. Invert 1 salmon fillet onto the spinach, crust-side up, and ladle citrus soy sauce around the sides. Place 1 orange segment on top of 1 grapefruit segment in the sauce at 3 different points on the plate.
  • In the bowl of a food processor place, pine nuts, garlic, salt, and pepper. Add the basil and process again. With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally. Add bread crumbs a little at a time, just enough to make pesto spreadable. Process and repeat until the pesto is the right consistency. Remove from food processor and set aside until ready to use.
  • In a non-reactive saucepan, saute the ginger in 1 tablespoon olive oil for 1 minute over medium heat. Add the shallot and garlic and continue cooking for 1 minute longer. Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce, and all 3 fruit juices. Reduce the liquid volume down to 1 cup. Add the chicken stock, bring it to a boil, and cook another 3 minutes. Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or food processor. With the motor running on low, add the remaining olive oil in a slow stream until all the oil is incorporated.
  • Wash spinach thoroughly and drain, leaving some of the water clinging to the leaves. In a 12-inch saute pan over medium heat, saute the spinach in a small amount of olive oil until it is wilted, 1 to 2 minutes. Drain excess moisture, season with salt and pepper.
  • Preheat oven at 350 degrees.
  • Peel potatoes and slice thin in a criss-cross cut on the zig-zag part of the mandolin. Lay out the slices on a baking sheet. Brush with clarified butter and bake until crisp, about 12 minutes.

SALMON PESTO PASTA



Salmon Pesto Pasta image

This simple, flavorful dish is filling and super-quick to make. It can be served hot or chilled, making it perfect for either an easy dinner or picnic lunch.

Provided by Danielle Alex

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Kosher salt
One 16-ounce box fusilli pasta
2 tablespoons olive oil
1 large red bell pepper, cut into small dice
1 pound skinless salmon fillet, cut into 1/2-inch cubes
1/4 teaspoon red pepper flakes, optional
1/4 teaspoon cracked black pepper
Juice of 1/2 lemon
1 1/2 cups lightly packed basil leaves, plus more for garnish
1 large clove garlic
1/4 cup pine nuts, toasted (see Cook's Note)
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/2 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano, plus more for garnish (optional)

Steps:

  • Bring a large pot of water to a boil over high heat. Add a large pinch of salt and cook the pasta according to package directions for al dente, about 8 minutes.
  • Meanwhile, place a large skillet over medium-high heat. Add the oil and bell pepper. Cook until the bell pepper starts to soften, about 1 minute. Add the salmon and red pepper flakes, if using, to the skillet and sprinkle with salt and the black pepper. Cook for about 2 minutes without stirring. Then continue cooking and stirring until the salmon is cooked through, about 2 minutes. Add the lemon juice. Transfer the mixture to a large bowl and set aside.
  • For the pesto: Place the basil, garlic, pine nuts, salt and black pepper in a blender. Start on low speed, then increase to medium. With the motor running, slowly drizzle in the olive oil and blend until smooth. Stop the blender and scrape down the sides. Add the cheese and blend a few seconds just to incorporate. Taste and adjust the seasoning.
  • Drain the pasta and add it to the bowl with the salmon. Add the pesto and toss. Taste and adjust the seasoning. Serve immediately, or refrigerate until chilled. Finish with basil leaves and grated cheese if desired.

SALMON FILLETS WITH A PESTO SAUCE



Salmon Fillets With a Pesto Sauce image

This is a really easy recipe to make it sounds like a lot of ingredients but they are just going in a blender so it does not take a really long time to prepare. This recipe could also be done on the BBQ cooking salmon as a whole rather than cutting it down into individual fillets.

Provided by The Flying Chef

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 -6 salmon fillets (This makes enough sauce for 6 servings.)
3/4 cup chopped of fresh mint, packed
3/4 cup freshly grated parmesan cheese
1/2 cup chopped fresh coriander, packed
8 garlic cloves, peeled
3 green onions, sliced
1/2 cup roughly chopped fresh basil
2 teaspoons chili sauce
1/2 cup olive oil, divided use
3 tablespoons lemon juice
1/2 cup white wine, divided use
pepper
1/2 cup whipping cream
1 teaspoon chicken stock
parmesan cheese, grated (extra for topping)

Steps:

  • In a food processor, add mint, Parmesan cheese, coriander, garlic, green onions, basil, chili sauce. Carefully pour 1/4 cup olive oil in while blending thoroughly, set to one aside.
  • In a large dish, combine 1/4 cup olive oil, lemon juice, 1/4 cup white wine and pepper. Add salmon and marinate 15 minutes.
  • Heat some oil in a pan and cook salmon until starts to flake 4-6 Min's a side depending on the thickness of the fillet. Or grill on the BBQ 12-15 Min's, again according to the weight you have bought.
  • While salmon is cooking. Combine in a saucepan, cream and 1/4-cup white wine and bring to a boil, reduce heat and simmer stirring a couple of minutes until reduced slightly, add chicken stock and stir to dissolve, add the garlic mixture, simmer a few more minutes, stirring to allow the potent flavour of the garlic to settle down.
  • To Serve: Arrange salmon on a plate pour sauce over and top with grated parmesan cheese. I served mine with wild rice and herbs, but serve with you favourite vegetables or salad whatever you prefer.

Nutrition Facts : Calories 843.7, Fat 54.6, SaturatedFat 15.7, Cholesterol 222.7, Sodium 562.1, Carbohydrate 8.5, Fiber 2.1, Sugar 1.4, Protein 72.7

SPINACH AND PESTO-STUFFED SALMON



Spinach and Pesto-Stuffed Salmon image

These moist salmon fillets are filled with spinach, pesto, sun-dried tomatoes and pine nuts. They're both pretty and delicious!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 6

2 thick-cut salmon fillets (5 ounces each)
Dash salt and pepper
2 cups packed fresh baby spinach
1 tablespoon prepared pesto
1 tablespoon sun-dried tomatoes (not packed in oil), chopped
1 tablespoon pine nuts

Steps:

  • Cut a horizontal pocket in each salmon fillet by slicing to within 1/2 in. of opposite side. Sprinkle with salt and pepper. In a small bowl, combine the spinach, pesto, tomatoes and pine nuts. Spoon into each pocket. , Place salmon on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 12-15 minutes or until spinach mixture is heated through and fish flakes easily with a fork.

Nutrition Facts : Calories 204 calories, Fat 14g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 234mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein.

PISTACHIO BAKED SALMON



Pistachio Baked Salmon image

Next time you're rushed by last-minute guests, try this fancy, flavorful salmon. With pistachios, brown sugar and dill, it's a guaranteed hit. -Cathy Hudak, Wadsworth, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

6 salmon fillets (6 ounces each)
1 cup pistachios, chopped
1/2 cup packed brown sugar
3 tablespoons lemon juice
1 teaspoon dill weed
1 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place salmon in a greased 13x9-in. baking dish. Combine remaining ingredients; spoon over salmon., Bake, uncovered, 12-15 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 505 calories, Fat 28g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 194mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 39g protein.

SALMON WITH PISTACHIO-BASIL BUTTER



Salmon with Pistachio-Basil Butter image

Provided by Jane Bronk-Gorman

Categories     Food Processor     Fish     Bake     Low Carb     Basil     Pistachio     Salmon     Healthy     Bon Appétit     Colorado

Yield Serves 6

Number Of Ingredients 8

1/4 cup shelled pistachios (about 1 ounce)
10 large fresh basil leaves or 1/4 cup parsley and 2 teaspoons dried basil, crumbled
1 garlic clove
1/2 cup (1 stick) butter, room temperature
1 teaspoon lime juice
6 6-ounce 1 1/2-inch-thick salmon fillets
1/2 cup dry white wine
Additional fresh basil leaves (optional)

Steps:

  • Process pistachios, 10 basil leaves and garlic cloves in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerate until well chilled. (Pistachio butter can be prepared up to 4 days ahead.)
  • Preheat oven to 400°F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Transfer salmon to plates. Garnish with basil if desired and serve immediately.

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Step 2 Cook the salmon. Heat remaining 2 teaspoons olive oil in a large pan over medium heat. Run frozen Alaska salmon fillets under cold water to remove any ice glaze and pat dry with a paper towel. Brush both sides with oil. Arrange in an even layer in pan, skin-side up (if using skin-on fillets) and cook, uncovered, 3-4 minutes, until browned.
From alaskaseafood.org


BEST GARLIC AND PESTO WITH SALMON RECIPES - FOOD NETWORK CANADA
2012-03-21 Brush salmon with remaining garlic mixture; increase heat to medium and cook for about 10 minutes or until fish flakes easily when tested with fork. Step 6 In food processor, finely chop basil, Parmesan, pine nuts, garlic, salt and pepper.
From foodnetwork.ca


HOW TO BROIL SALMON FILLET IN OVEN - THERESCIPES.INFO
Follow these timing guidelines when cooking salmon fillets in the oven: Cooking temperature. Cooking time. 375 F. 15 to 20 minutes, then 3 minutes on broil setting. 425 F. 4 to 6 minutes per half-inch of salmon fillet. Print.
From therecipes.info


SALMON FILLETS WITH PESTO AND PISTACHIOS - BAY SHORE STEAM POT
1 1⁄2 – 2 lbs salmon fillets 1⁄4 cup refrigerated pesto sauce 1⁄2 cup chopped pistachios Preheat the oven to 400°F Take four salmon fillets of about 6-7 oz. each and put them on a cookie sheet that has been sprayed with Pam or brushed with olive oil to prevent sticking. Spoon about 1 tablespoon of pesto (in the grocery store refrigerated section) onto the top of each filet and …
From bayshoresteampot.com


SORREL PISTACHIO PESTO WITH SEARED SALMON RECIPE - FOOD NEWS
Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.
From foodnewsnews.com


SALMON FILLETS WITH PESTO AND PISTACHIOS RECIPE - FOOD.COM
Aug 21, 2012 - A favorite recipe recommended to me by my friend Lynn. Aug 21, 2012 - A favorite recipe recommended to me by my friend Lynn. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


SALMON WITH SNAP PEAS, YELLOW PEPPERS, AND DILL-PISTACHIO PISTOU …
2009-07-02 Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt.
From epicurious.com


EASY PESTO SALMON – A COUPLE COOKS
2020-08-11 This pesto salmon is an easy weeknight meal that also works to impress guests. ... (6-ounce) salmon fillets or a large 1 ½ pound fillet, wild caught if possible; Olive oil, for brushing; ½ teaspoon kosher salt, plus more for brining; ... Delicious and easy salmon recipe. I brined it for about an hour beforehand and baked for 12 minutes at 325.
From acouplecooks.com


SALMON FILLETS WITH PESTO AND PISTACHIOS RECIPE - FOOD.COM
May 20, 2016 - A favorite recipe recommended to me by my friend Lynn. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.ca


BAKED PESTO-STUFFED SALMON FILLETS RECIPE | CHATELAINE
Position rack in centre of oven and preheat to 400F. Line a large rimmed baking sheet with foil. Mash cream cheese in a small bowl until smooth, then mix in pesto.
From chatelaine.com


SALMON FILLETS WITH PESTO AND PISTACHIOS RECIPE - FOOD.COM
Sep 27, 2014 - A favorite recipe recommended to me by my friend Lynn. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.co.uk


PESTO SALMON WITH ROASTED TOMATO ORZO - DISHING OUT HEALTH
2021-05-28 Pat salmon dry with a paper towel, and season flesh evenly with 1/4 tsp. each of salt and black pepper. Spread pesto evenly over the flesh of salmon, and let sit while you prepare the tomato orzo. Place tomatoes and garlic on one half of a large baking sheet covered with foil. Toss with 1 Tbsp. olive oil and 1/4 tsp. salt. Roast for 10 minutes.
From dishingouthealth.com


BAKED SALMON PESTO (4-INGREDIENTS & 20 MINUTES) - GARLIC & ZEST
Preheat the oven to 325°F. Mix fresh breadcrumbs and grated parmesan cheese together in a bowl. Slice the salmon into individual portions and transfer to a foil lined sheet pan. Spoon your favorite pesto sauce over the fillets. Top with the parmesan breadcrumb topping. Bake the pesto salmon for 15 minutes.
From garlicandzest.com


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