I love the sharp contrast of this fish, making it a winner in both taste and aesthetics. Who can resist the aromatic combo of basil, garlic, and tomato, especially when paired with the delicate flavor of fresh salmon?
Presto-Pesto Salmon
Recipe By Chavi Feldman
- Cook & Prep: 40 m
- Serving: 4
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Contains:
Ingredients (15)
Salmon
Pesto
Start Cooking
Prepare the Salmon
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Rinse salmon fillets and pat dry.
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Place upside down in a nine- by 13-inch (20- by 30-centimeter) baking pan and sprinkle half the lemon juice on top. Flip fillets over and sprinkle with remaining lemon juice.
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Sprinkle with salt and pepper and allow to marinate for about 10 minutes. Drain the lemon juice from the pan.
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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While the fish is marinating, prepare the pesto by combining all the ingredients, mixing well. Make sure the frozen cubes have fully defrosted so that the herbs are evenly distributed.
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Spread about one to one and a half tablespoons of pesto over each salmon fillet.
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Place tomato halves in a bowl and toss with olive oil and salt. Top each fillet with a spoonful of tomatoes, dividing evenly among all four fillets.
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Cover pan with aluminum foil and bake fish for 10–12 minutes.
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Remove pan from oven and sprinkle each fillet with a handful of pine nuts.
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Return to oven and turn to broil setting. Broil for an additional four to five minutes.
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Best served warm or at room temperature.
Credits
Photography: Moishe Wulliger
Food Styling: Renee Muller
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