Thursday, March 2, 2017

Pan-Seared Salmon with Macadamia Nut Pesto

Wild-caught salmon is one of my favorite proteins to cook with. It contains heart-healthy fats and oils and has a mild fish flavor. It pairs perfectly with this macadamia nut pesto (which is super addictive). If you have any leftover pesto, toss it was roasted veggies and quinoa for a delicious quick lunch.

If you don't want to use macadamia nuts (I know they can be pretty pricey!), swap them for toasted blanched almonds. 


1. Place pesto ingredients (minus olive oil) in a food processor and process for 15 seconds. With the motor running, add olive oil in a steady stream and continue to process until smooth. Set aside.




2. Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat. Season salmon with salt and pepper; add to the hot skillet and cook for 3-4 minutes per side, or until golden brown and flaky. Finish salmon with fresh lemon juice.




3. Transfer the salmon to a serving platter and top with pesto. Serve.


Pan-Seared Salmon with Macadamia Nut Pesto
Serves 4

All you need:
Pesto
2 cups fresh basil leaves
1/4 cup roasted salted macadamia nuts
2 garlic cloves, peeled and chopped
Zest and juice of 1 lemon
1/4 cup freshly grated parmigiano-reggiano cheese
1/4 cup olive oil

2 teaspoons olive oil
4 (4-6 oz.) salmon filets, skin removed
Salt and pepper, to taste
Juice of 1 lemon

All you do:
1. Place pesto ingredients (minus olive oil) in a food processor and process for 15 seconds. With the motor running, add olive oil in a steady stream and continue to process until smooth. Set aside.
2. Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat. Season salmon with salt and pepper; add to the hot skillet and cook for 3-4 minutes per side, or until golden brown and flaky. Finish salmon with fresh lemon juice.
3. Transfer the salmon to a serving platter and top with pesto. Serve.

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