Monday, May 9, 2011

Pesto Salmon

It's swimsuit time my friends... the days of warming stews and comforting deep dished wonders are out.. I like having lighter food that still fills me up and this is such a delicious main. It's crisp yet flaky, light yet filling and most importantly- super duper delicious! I recommend making your pesto from scratch but if you're cramped for time just use bottled!

4 salmon fillets
2 cups fresh basil leaves that have been washed well
2 cloves garlic, smashed
1/2 cup extra virgin olive oil
2 tablespoons pine nuts
1/2 tablespoon lemon juice
1/2 cup freshly grated parmigiano reggiano
salt and pepper to taste

Preheat the oven to 420. In the meantime put all the ingredients (apart from the salmon) together in a blender and blitz until it's a consistency that resembles pesto- since you're making it you can have it thicker or runnier:) Reserve.

Line a baking tray with tinfoil. Heat extra virgin olive oil in a frying pan. When hot, add the salmon and skin side down. Cook for two minutes and gently turn over for one minute. Once it develops a golden crust place the fish on the baking tray (skin side down). Generously spread the pesto on top of the fillet and bake for 2 minutes or until cooked to your liking.

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