Pestosalmon Recipes

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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.

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

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

PESTO SALMON PASTA BAKE



Pesto salmon pasta bake image

Do something different with salmon and make this easy seafood pasta bake with added veg. Tasty and filling, it's ideal for feeding the family

Provided by Cassie Best

Categories     Dinner, Main course, Pasta, Supper

Time 55m

Number Of Ingredients 9

150g cherry tomatoes , halved or sliced
2 salmon fillets (about 260g)
2 tbsp olive oil
350g penne
1 small broccoli (about 300g), cut into small florets
150g pesto
250g mascarpone
50g breadcrumbs
20g grated parmesan

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.

Nutrition Facts : Calories 1029 calories, Fat 62 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium

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

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