Pan Seared Salmon & Pea Basil Pesto
Pea basil pesto makes this the perfect end-of-summer weeknight dinner, it's light, super fresh, quick and easy.
Servings: 4 (+ extra pesto)
Calories:
Ingredients
- 1½ cups Frozen Peas
- 1 cup Fresh Baby Spinach (overstuffed)
- 1 cup Fresh Basil (overstuffed)
- ½ cup Toasted Pine Nuts see blog notes for instructions
- 6 cloves Garlic, smashed and peeled
- 1 TBSP Salt divided
- 1 Lemon, zested and juiced divided
- ¾ cup Olive Oil + a drizzle
- 4 Salmon Fillets
Instructions
- Make the pea basil pesto: in a food processor or blender, add in your peas, spinach, basil, toasted pine nuts, garlic, ½ TBSP of salt, lemon zest, and ½ of the lemon juice. Blend together.
- As the food processor/blender is running, drizzle in the oil olive as it runs until it's evenly distributed and starts to be coming creamy.
- Taste and season. Add in more salt if needed (see blog notes for helpful hints). If the consistency is too thick, add in water until you reach your desired consistency. Set aside.
- Place your pan over medium heat and drizzle in some olive oil. After the pan and olive oil warm up, place your salmon fillets, top-side down, skin side up. Sear the fillets until they form a red-ish crust, flip over and finish cooking skin side down until the internal temperature is 145F (see blog notes for additional helpful hints).Rest for a few minutes, top with pea basil pesto.