Pan Seared Salmon With An Herb Pesto Vinaigrette
This salmon recipe is a delightful combination of tender fish with a vibrant basil vinaigrette. The crispy skin-on salmon filets are perfectly seasoned and cooked to a tender pink, layered over a fluffy bed of rice. Topped with a zesty basil pesto vinaigrette, this dish is a true celebration of fresh flavors and textures.
— Constant Cookbook
Ingredients
- 1 shallot, roughly chopped
- 1 cup tightly packed basil leaves
- 1 garlic clove
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil, plus 2 tablespoons
- 2 tablespoons red wine vinegar
- 4 8-ounce skin-on salmon filets
- Kosher salt and freshly cracked black pepper to taste
- 2 cups of rice, cooked
Instructions
- Make the basil vinaigrette and set aside.
- Heat a large skillet over medium- high heat.
- Season the salmon filets with salt and pepper on both sides, and drizzle with the remaining olive oil.
- Transfer the salmon filets to the hot skillet, skin side down. Cook the filets for 4-5 minutes on each side, until just lightly pink in the center. Serve immediately over a bed of rice and top with the basil pesto vinaigrette.
Nutrition
- Calories: 426 kcal
- Carbohydrate Content: 22 g
- Protein Content: 47 g
- Fat Content: 15 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 125 mg
- Sodium Content: 120 mg
- Fiber Content: 0.3 g
- Sugar Content: 0.05 g
- Unsaturated Fat Content: 11 g
- Serving Size: 1 serving
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