Ingredients for Pan Seared Salmon With Lemon Basil Pesto
- 1/4 cup pine nuts
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (or to taste)
- 2 tablespoons fresh lemon juice
- salt & freshly ground black pepper, to taste
- 2 (6 ounce) salmon fillets
- 1 teaspoon cooking spray
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How to Make Pan Seared Salmon With Lemon Basil Pesto
- Toast 1/4 cup pine nuts in a dry skillet over medium heat until lightly golden, about 2-3 minutes. Set aside to cool slightly.
- Add toasted pine nuts, 2 cups packed fresh basil leaves, and 2 cloves garlic to a food processor.
- Pulse until coarsely chopped.
- With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil until well combined. Scrape down the sides as needed.
- Add 1/2 cup grated Parmesan cheese, 1/4 teaspoon red pepper flakes (or to taste), 2 tablespoons fresh lemon juice, salt, and pepper. Pulse until smooth but still slightly chunky.
- Set pesto aside.
- Pat 2 (6-ounce) salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add 1 teaspoon cooking spray.
- Sear salmon for 4-5 minutes per side, or until cooked through and flakes easily with a fork. Adjust cooking time depending on the thickness of your fillets.
- Spoon the lemon basil pesto generously over the cooked salmon.
- Serve immediately or at room temperature. Garnish with extra basil leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
4g
Fat
40g
Carbs
1g
