Seared Salmon With Pesto, Sauteed Peppers & Toasted Almonds
This vibrant recipe brings together tender salmon fillets topped with flavorful basil pesto and paired with a colorful trio of red, orange, and yellow bell peppers. The combination of crispy salmon skin and warm, aromatic pesto creates a deliciously indulgent dish that is as visually appealing as it is delicious. Enjoy this elegant meal that effortlessly blends textures and flavors for a delightful dining experience.
— Constant Cookbook
Ingredients
- 1 tbsp plus 2 tsp olive oil, divided
- 1 red bell pepper, seeded and thinly sliced
- 1 orange bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1/4 cup water
- 1/2 tsp kosher salt, divided
- 4 (6 oz. each) salmon fillets
- 1/4 tsp freshly ground black pepper
- 1/2 cup basil pesto
- 1/4 cup sliced almonds, lightly toasted
Instructions
- Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add red, orange and yellow bell pepper slices and cooking, stirring occasionally, until peppers starting to soften.
- Add water and ¼ tsp salt. Cook until peppers are tender-crisp.
- Remove peppers to a plate, tent with foil and keep warm.
- Season salmon with ¼ tsp kosher salt and pepper.
- Add remaining 1 tablespoon olive to the skillet, set over medium-high heat. Lay salmon fillets, skin side down, in the skillet and cook until the skin is crispy, about 3 minutes.
- Turn over salmon fillets and cook for 2 minutes.
- Turn salmon over so it is skin-side down again, spread 2 teaspoons pesto over the top of each fillet. Cover and cook until pesto is warm and salmon is just cooked through, about 1 minute.
- Divide peppers between 4 plates and top with salmon fillets. Serve.
Yield
Serves 4
Nutrition
- Serving Size: 1 Portion
- Calories: 190 kcal
- Carbohydrate Content: 9 g
- Protein Content: 4 g
- Fat Content: 16 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 2 mg
- Sodium Content: 486 mg
- Fiber Content: 3 g
- Sugar Content: 4 g
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