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Pan sear salmon and top with a pleasantly salty and spicy olive and tomato pesto. Top with additional fresh basil and serve with cooked pasta and pepperoncini peppers, if desired. Jamie has a super simple and healthy salmon recipe the perfect, tasty mid-week meal.
To begin with this recipe, we must prepare a few components. You can cook pan-fried salmon with fresh tomato pesto using 6 ingredients and 3 steps. Here is how you can achieve that.
Composition needed to make Pan-fried salmon with fresh tomato pesto:
- 2 centre-cut salmon fillets, deboned and descaled
- Large handful fresh basil leaves (about 28 g)
- 1 pkg (284 g) miniature San Marzano tomatoes
- 1 large clove garlic, chopped
- 1/4 tsp red pepper flakes
- 3 tbsp extra virgin olive oil
Pan Fried Salmon with Pesto Dressed VegetablesSalu Salo Recipes. This Pan-Fried Salmon recipe from Food Network Kitchen is all about the method: Start with a hot skillet for crispy skin and to prevent sticking. Season the fish with salt and pepper. Place the salmon, skin-side up in the pan.
Directions 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).
Pan fried salmon with tender asparagus and courgette. Pan fried salmon with tender asparagus and courgette served on a bed of couscous mixed through with a sweet tomato salsa. Season and fry the salmon fillets in a hot pan with a little olive oil, allowing them to colour on one side before turning the fillets and repeating the process. Divide the leaves into three piles on a main course serving plate. Top each with a fillet of the fish, spooning the tomato, shrimp and fresh herb.
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