Description
This Salmon in Creamy Red Pesto Sauce is an indulgent, flavorful dish featuring perfectly cooked salmon fillets smothered in a rich, velvety red pesto sauce. The creaminess of the sauce balances the smoky, tangy flavors of sun-dried tomatoes, making this a delightful meal perfect for special occasions or a weeknight treat. #
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
- Cook the Salmon:
- Heat the olive oil in a large skillet over medium-high heat.
- Season the salmon fillets with salt and pepper on both sides.
- Place the fillets in the hot skillet, skin-side down (if using skin-on), and cook for 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and has a golden crust.
- Once cooked, remove the salmon from the skillet and set it aside.
- Prepare the Red Pesto Sauce:
- In a food processor, combine the sun-dried tomatoes, fresh basil leaves, pine nuts, garlic, and Parmesan cheese.
- Pulse until the ingredients are finely chopped.
- With the processor running, slowly drizzle in the olive oil until a smooth paste forms. Taste and adjust seasoning with salt and pepper.
- Transfer the pesto paste into a skillet over medium heat. Add the heavy cream and stir to combine.
- Let the sauce simmer for 2-3 minutes until it thickens slightly. If you like it spicier, add red pepper flakes to taste.
- Combine Salmon and Sauce:
- Gently return the cooked salmon fillets to the skillet with the creamy red pesto sauce. Spoon some of the sauce over the top of each fillet and simmer for an additional 2-3 minutes, allowing the flavors to meld together.
- Serve:
- Transfer the salmon fillets to serving plates and generously spoon the creamy red pesto sauce over them.
- Garnish with freshly chopped parsley and serve with your favorite side, such as roasted vegetables, pasta, or rice.
Notes
- For a lighter version, you can substitute the heavy cream with coconut milk or half-and-half.
- This sauce can also be used on other proteins such as chicken or shrimp.
- If you prefer a tangier pesto, you can add a tablespoon of lemon juice to the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 480
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg