PESTO SALMON RECIPE - FOOD.COM
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!
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 6
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, FatContent 24.7, SaturatedFatContent 5.3, CholesterolContent 176.4, SodiumContent 404.4, CarbohydrateContent 0.5, FiberContent 0, SugarContent 0.1, ProteinContent 68.2
SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES RECIPE ...
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
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield Serves 2 adults + 2 children
Number Of Ingredients 9
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, FatContent 28 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 40 grams protein, SodiumContent 0.3 milligram of sodium
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Total Time 22 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 277 calories per serving
- Whack the lemongrass against your work surface and remove the tough outer layer.
- Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
- Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
- Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
- Divide into 4, then shape and squash into 2cm-thick patties.
- Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
- Cook the patties for 2 minutes on each side, or until nicely golden.
- Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
- Serve sprinkled with the drained coriander.
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Reviews 4.5
Total Time 20 minutes
Calories 305 calories per serving
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Total Time 22 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 277 calories per serving
- Whack the lemongrass against your work surface and remove the tough outer layer.
- Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
- Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
- Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
- Divide into 4, then shape and squash into 2cm-thick patties.
- Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
- Cook the patties for 2 minutes on each side, or until nicely golden.
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- Serve sprinkled with the drained coriander.
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Reviews 4.5
Total Time 20 minutes
Calories 305 calories per serving
- Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
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Total Time 22 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 277 calories per serving
- Whack the lemongrass against your work surface and remove the tough outer layer.
- Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
- Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
- Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
- Divide into 4, then shape and squash into 2cm-thick patties.
- Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
- Cook the patties for 2 minutes on each side, or until nicely golden.
- Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
- Serve sprinkled with the drained coriander.
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