Description
This recipe features perfectly pan-seared salmon fillets served in a luscious, creamy red pesto sauce made from sun-dried tomatoes, fresh basil, pine nuts, garlic, Parmesan cheese, and heavy cream. Quick to prepare and packed with vibrant flavors, this dish is elegant enough for special occasions yet simple enough for a weeknight dinner.
Ingredients
Scale
For the Salmon
- 4 salmon fillets (skin on or skinless)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Creamy Red Pesto Sauce
- 1/4 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1/4 cup fresh basil leaves
- 2 tablespoons pine nuts
- 1 garlic clove, minced
- 2 tablespoons grated Parmesan cheese
- 1/4 cup olive oil
- 1/2 cup heavy cream
- 1/4 teaspoon red pepper flakes (optional for heat)
- Salt and pepper, to taste
Instructions
- Season the Salmon: Season the salmon fillets generously with salt and pepper on both sides to enhance their natural flavor.
- Cook the Salmon: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down if using skin-on. Cook for 4-5 minutes on each side, depending on thickness, until the salmon is cooked through and develops a golden crust. Remove from skillet and set aside.
- Prepare the Red Pesto: In a food processor, pulse together sun-dried tomatoes, fresh basil leaves, pine nuts, and minced garlic until finely chopped.
- Add Olive Oil and Cheese: With the processor running, slowly drizzle in 1/4 cup olive oil until a smooth paste forms. Then add Parmesan cheese, salt, and pepper to taste and pulse briefly to combine.
- Cook the Creamy Sauce: Transfer the pesto paste into the skillet over medium heat. Stir in 1/2 cup heavy cream and simmer for 2-3 minutes until the sauce thickens slightly. Add red pepper flakes if desired for some heat.
- Combine Salmon and Sauce: Return the cooked salmon to the skillet or plate and spoon the creamy red pesto sauce over the top, allowing the flavors to meld.
- Serve and Garnish: Garnish the salmon with freshly chopped parsley. Serve immediately alongside your favorite sides such as roasted vegetables, pasta, or rice.
Notes
- Be careful not to overcook the salmon; it should be just opaque and flaky.
- Use sun-dried tomatoes packed in oil for the best flavor and texture in the pesto.
- You can substitute pine nuts with walnuts or almonds if preferred.
- For a dairy-free version, replace heavy cream with coconut cream and omit the Parmesan.
- If you prefer milder flavor, reduce or omit the red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
