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Pan-fried salmon with fresh tomato pesto
Pan-fried salmon with fresh tomato pesto

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We hope you got benefit from reading it, now let’s go back to pan-fried salmon with fresh tomato pesto recipe. You can cook pan-fried salmon with fresh tomato pesto using 6 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to cook Pan-fried salmon with fresh tomato pesto:
  1. Use 2 centre-cut salmon fillets, deboned and descaled
  2. Prepare Large handful fresh basil leaves (about 28 g)
  3. Use 1 pkg (284 g) miniature San Marzano tomatoes
  4. Get 1 large clove garlic, chopped
  5. Get 1/4 tsp red pepper flakes
  6. Use 3 tbsp extra virgin olive oil
Instructions to make Pan-fried salmon with fresh tomato pesto:
  1. Add a splash of veg oil to a large pan on medium-high heat. Lay the salmon fillets in, skin-side down. Let fry for 3 to 4 minutes, depending on their thickness, then flip and fry for the same amount of time on the other side. While you're waiting to flip the salmon, whip up the sauce.
  2. Place the basil, tomatoes, garlic and pepper flakes in a food processor and blitz until it's a chunky liquid. Add a good pinch of salt and a few grinds of black pepper, as well as the olive oil. Blitz a few seconds more until the sauce thickens and emulsifies.
  3. Put a ladle full of sauce on a plate and lay the salmon on top, crispy skin up. The fish will warm up the sauce slightly. Serve additional sauce on the side (trust me, it'll be in demand).

Pan Fried Salmon with Garlic and Lemon Butter Donna Dundas. Pan-fried Salmon with Cherry Tomato-Anchovy Brown Butter F and F. For the salmon, heat the oil in an ovenproof frying pan until smoking and add the salmon, skin-side down. To serve, pile the wilted spinach onto a serving plate and top with the seared salmon. Toss the spaghetti, tomatoes and basil with the salmon and sprinkle with Parmesan cheese.

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