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Salmon with Pesto by


4 6oz salmon fillets, skin removed
1 t kosher salt
2 c fresh basil leaves
1/4-1/2 c EVOO
1 small clove garlic, minced
fresh ground black pepper


Finely chop basil, add EVOO, garlic, salt and pepper. Mix throughly (or puree) and set aside for several hours for flavors to mix. (Will keep for 2 weeks in refrigerator).

Set broiler on high. Place salmon on foil-lined broiler pan and season lightly with s&p. Cook, without turning, until the salmon is the same color throughout and flakes easily, 7-10 min, depending on the thickness. Transfer salmon to individual plates and serve with pesto.

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