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Parve
Easy
4 Servings
Allergens 
40 Minutes
Diets
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?
4 salmon fillets, skinned
1 tablespoon lemon juice
salt, for sprinkling
pepper, for sprinkling
15–20 grape tomatoes, halved
1/2 teaspoon Gefen Olive Oil
1/8 teaspoon salt
pine nuts, for sprinkling
12 cubes Dorot Gardens Frozen Basil
12 cubes Dorot Gardens Frozen Parsley
1 and 1/2 teaspoons fresh minced garlic
1/2 teaspoon salt
3 tablespoons Gefen Olive Oil
1/4 teaspoon cumin
3 tablespoons Gefen Panko Crumbs
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.
Photography: Moishe Wulliger Food Styling: Renee Muller
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Panko crumbs Would pesto taste as good with breadcrumbs or cornflake crumbs?
Personally, I think that corn flake crumbs have a strong taste. I wouldn’t sub that.