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
- Cooking and Prep: 40 m
- Serves: 4
-
Contains:
Ingredients (15)
Salmon
Pesto
Start Cooking
Prepare the Salmon
-
Rinse salmon fillets and pat dry.
-
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.
-
Sprinkle with salt and pepper and allow to marinate for about 10 minutes. Drain the lemon juice from the pan.
-
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
-
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.
-
Spread about one to one and a half tablespoons of pesto over each salmon fillet.
-
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.
-
Cover pan with aluminum foil and bake fish for 10–12 minutes.
-
Remove pan from oven and sprinkle each fillet with a handful of pine nuts.
-
Return to oven and turn to broil setting. Broil for an additional four to five minutes.
-
Best served warm or at room temperature.
Credits
Photography: Moishe Wulliger
Food Styling: Renee Muller
-
Replies:Personally, I think that corn flake crumbs have a strong taste. I wouldn't sub that.
-
Replies:Personally, I think that corn flake crumbs have a strong taste. I wouldn't sub that.