Servings: 4
Arugula gives this pesto a deliciously peppery finish, which complements the richness of the salmon.
Ingredients
- 1/4 cup walnut halves
- 2 cups loosely packed fresh arugula (2-1/2 oz.)
- 1 cup loosely packed fresh basil (about 1/2 oz.)
- 3 Tbs. freshly grated Parmigiano-Reggiano
- 1 medium clove garlic
- 5 Tbs. extra-virgin olive oil; more for the grill pan
- Kosher salt
- 4 6- to 8-oz. skinless salmon fillets
- Freshly ground black pepper
Nutritional Information
- Calories (kcal) : 490
- Fat Calories (kcal): 250
- Fat (g): 28
- Saturated Fat (g): 3.5
- Polyunsaturated Fat (g): 7
- Monounsaturated Fat (g): 15
- Cholesterol (mg): 110
- Sodium (mg): 290
- Carbohydrates (g): 2
- Fiber (g): 1
- Protein (g): 42
Preparation
- In a small skillet over medium heat, toast the walnuts, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Let cool slightly on a plate, about 3 minutes, and then transfer to a food processor. Add the arugula, basil, Parmigiano, and garlic and process until the mixture is very finely chopped, about 1 minute. With the motor running, slowly add 4 Tbs. of the oil until well combined. If you like, add 1 Tbs. water to thin the pesto. Transfer to a bowl and season to taste with salt.
- Heat a lightly oiled grill pan over medium-high heat. Rub the salmon fillets all over with the remaining 1 Tbs. oil. Sprinkle all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the fillets on the grill pan, skinned side up, and cook until well marked, about 5 minutes. Flip and continue to cook until opaque in the center, about 5 minutes more. Serve with the pesto.
Serve with lemony broccoli and buttered orzo.
Ingredient Spotlight
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IN THIS RECIPEWalnuts
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IN THIS RECIPEArugula
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IN THIS RECIPEBasil
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (5 reviews)
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pokano | 04/25/2021This was delicious. We loved the pesto and will try using it for other things.
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WendyRussel | 09/20/2019
This was superb. For those who need a dairy free option to the traditional parmesan cheese, make your own pine nut parmesan (grind pine nuts till fine then add onion powder, garlic powder and nutritional yeast) and substitute it for the regular cheese. It makes the best pesto for those with dairy allergies.
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