Pan-fried salmon with fresh tomato pesto
Pan-fried salmon with fresh tomato pesto. Place the basil, tomatoes, garlic and pepper flakes in a food processor and blitz until it's a chunky liquid. Add a good pinch of salt and a few grinds of black pepper, as well as the olive oil. Blitz a few seconds more until the sauce thickens and emulsifies. Top each filet with ΒΌ of the pesto sauce and some of the Brussel sprouts. Remove from the oven and let rest for a few minutes. To make Pan-fried salmon with fresh tomato pesto you need 6 ingredients and 3 steps easily.
The ingredients needed to make Pan-fried salmon with fresh tomato pesto:
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2 of centre-cut salmon fillets, deboned and descaled
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of Large handful fresh basil leaves (about 28 g)
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1 pkg (284 g) of miniature San Marzano tomatoes
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1 of large clove garlic, chopped
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1/4 tsp of red pepper flakes
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3 tbsp of extra virgin olive oil
Steps to make Pan-fried salmon with fresh tomato pesto:
- Add a splash of veg oil to a large pan on medium-high heat. Lay the salmon fillets in, skin-side down. Let fry for 3 to 4 minutes, depending on their thickness, then flip and fry for the same amount of time on the other side. While you're waiting to flip the salmon, whip up the sauce.
- Place the basil, tomatoes, garlic and pepper flakes in a food processor and blitz until it's a chunky liquid. Add a good pinch of salt and a few grinds of black pepper, as well as the olive oil. Blitz a few seconds more until the sauce thickens and emulsifies.
- Put a ladle full of sauce on a plate and lay the salmon on top, crispy skin up. The fish will warm up the sauce slightly. Serve additional sauce on the side (trust me, it'll be in demand).
Learn how to cook great Pan seared salmon with tomato pesto. Crecipe.com deliver fine selection of quality Pan seared salmon with tomato pesto recipes equipped with ratings, reviews and mixing tips. Get one of our Pan seared salmon with tomato pesto recipe and prepare delicious and healthy treat for your family or friends. Arrange sliced tomatoes over pesto so they cover the top of the salmon. Wrap salmon securely in foil, doubling over the seam and ends several times.
