Pesto Salmon Recipe

I absolutely love fish! Growing up, my dad would catch our fish and we always enjoyed it fried. Yummy, but artery clogging for sure. Before I began revamping our meals, my family rarely ate fish at home – eating seafood was usually reserved for special meals out. My kids only ate fish in the form of fish sticks, which they referred to as ‘meat sticks’ (a’la mystery meat) and doused with huge amounts of ketchup.

Since one of my family health goals is to serve fish at least once a week, I’ve had to come up with a rotating list of recipes that everyone will eat. This recipe is one of those – it’s quick, easy and delicious and we enjoy it regularly. Granted, getting my kids to eat fish is still a crap shoot…some days it works….others not so much. Enjoy!

Ingredients
4 salmon fillets
pesto compound butter
fresh dill, chopped
sea salt
ground black pepper
parsley

Preheat oven to 400 degrees. Lightly grease baking sheet with oil. Cut salmon into smaller fillets if desired. I bought one large  side of fresh salmon and cut it down into 4 smaller fillets, but this recipes works just as well with thawed frozen salmon fillets. Place on baking sheet and season with salt, pepper and parsley.

salmon seasoned salt pepper

I used organic dried parsley because it was what I had on hand but you could definitely use fresh. Just chop it finely before seasoning the fillets.

spices pepper parsely

Sprinkle salmon liberally with chopped fresh dill.

dill salmon

Dot each piece of salmon with small pieces of pesto butter (see recipe below).

pesto butter salmon

Bake in preheated oven for 25-30 minutes or until inside thickest part of salmon reaches 145 degrees.

baked salmon

 

Pesto Recipe
2 cups basil leaves
2 cloves garlic
1/4 cup pine nuts, toasted (I have also used walnuts in a pinch and it was still delicious)
1/2 cup olive oil
Zest and juice of half a lemon
salt and ground black pepper, to taste

Put basil, garlic and nuts in a food processor and pulse until coarsely chopped. Add the olive oil, lemon juice and lemon zest and process until well combined. Add salt and pepper to taste. Refrigerate for up to 1 week or freeze for up to 3 months.

 

Pesto Compound Butter
1 cup softened butter
3-4 tablespoons pesto

Mix pesto into butter until completely combined. Shape into a log. Roll log in wax paper and freeze for at least one hour. Note: This makes more compound butter than you will need for this recipe.

Pesto recipe adapted from: Food Network

Jennifer

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>