Tuesday, August 29, 2017

Pan-Seared Salmon with Apple Almond Pesto


For those of you who know my cooking style, you know I'm a pesto girl. It's my favorite sauce because it's literally ready in under a minute, but it adds amazing freshness and flavor to so many dishes. With fall right around the corner, I'm ready for apple season. I like the addition of apple to pesto because it adds a tartness and slight crunchiness. And marcona almonds also play a key role in the buttery, nutty flavor. Overall, this dish is one I will definitely be making over and over again. I served mine with quinoa and roasted broccoli, but it would also work well over a bed of lightly dressed greens.



1. Combine basil, parsley, apple, almonds and lemon zest/juice in food processor for 10 seconds. Add olive oil and process for 10 seconds longer. Transfer to a bowl.



2. Season salmon on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat and add salmon. Cook for 3-5 minutes per side, or until golden brown and flaky. Once cooked through, squeeze fresh lemon juice over the top.



3. Transfer salmon to serving plates and top with pesto.



Pan-Seared Salmon with Apple Almond Pesto
Serves 4

All you need:
Pesto
1 cup fresh basil leaves
1 cup flat-leaf parsley leaves
1 small honeycrisp apple, cored and chopped
1/3 cup roasted salted marcona almonds
Juice and zest of 1 lemon
1/4 cup olive oil

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

All you do:
1. Combine basil, parsley, apple, almonds and lemon zest/juice in food processor for 10 seconds. Add olive oil and process for 10 seconds longer. Transfer to a bowl.
2. Season salmon on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat and add salmon. Cook for 3-5 minutes per side, or until golden brown and flaky. Once cooked through, squeeze fresh lemon juice over the top.
3. Transfer salmon to serving plates and top with pesto.

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