I love easy and tasty salmon recipes, and this one delivers on both fronts. I am always at a loss with what to do with salmon, and most of the recipes I try are just okay. Not this one...this recipe is exactly what I have been looking for. I've finally found a go-to salmon recipe!!!
Claire's mom, Karen, made this dish for one of our meals in San Diego. The moment I tasted it, I knew I had to copy it as soon as I got home. I would have never had thought to pair salmon and pesto together, but the flavors meld perfectly. When Karen made it, I think I actually had "thirds" on the fish. It was so freakin' delicious!!!
I am going to pair our salmon feast with some steamed veggies and a wild rice pilaf blend from Trader Joe's. As always, I am looking forward to a great dinner. Thanks for the yummy recipe, Karen! (I hope I rewrite this recipe accurately...I am going off of memory, and that can be dangerous.)
Karen's Baked Pesto Salmon
3-4 6 oz. salmon fillet pieces OR 1 large (1-2 lbs.) salmon fillet, with skin on
1 jar of pesto OR 1 cup of homemade pesto
Preheat oven to 350 degrees. Coat cookie sheet with cooking spray. Place salmon fillets on cookie sheet (skin side down, if applicable). Sprinkle a little bit salt and pepper on fish. Pour pesto on salmon fillet(s), spreading with the back of a spoon, so the fish is evenly covered. Bake at 350 degrees for 20-30 minutes, or until desired doneness is achieved. Remove from oven. If skin is present, lay knife parallel to the skin(horizontally) and wiggle a sharp knife between skin and flesh until the meat of the fish is cut loose and the skin is removed. Serve and enjoy!
I am using frozen (then thawed) salmon fillets from Costco. Also, I can tell you first hand that this meal goes great with a glass of crisp, chilly white wine!
Hands down, this is my new favorite salmon recipe! It is awesome! The husband and boy loved it, too. They both agreed this dish has been the best 'at-home' salmon recipe to date. The husband identified that the olive oil in the pesto gives the fish a slightly buttery flavor. I agree...the pesto/olive oil literally makes the fish luscious. I used some homemade pesto that I had frozen/thawed, and that was all that was needed. A 25 minute cook time prepared the fish to a perfect doneness. Fan-freakin'-tastic!!!
(As a side note: Both the husband and Claire pointed out that I use the adjective "fan-freakin'-tastic" a lot. I was using that particular word as a kind of 'good recipe identifier'. When I liked something, I would just quickly scan the comments and if I saw the word "fan-freakin'-tastic" I knew that the dish was a winner. It seems like I have a limited vocabulary, but truly, I was using that word on purpose. At Claire's suggestion, I decided to create a "fan-freakin'-tastic" tag to try and cut down on my over-use of that word. We will see how it goes.)