20 Minute Pan-Seared Salmon with Arugula Pesto

• Meat

  • 1/2 tsp Flour per filet

• Seafood

  • 4 Salmon filets

• Produce

  • 3 cups Arugula, packed
  • 1/2 tsp Basil, dried
  • 1 clove Garlic
  • 1 Lemon, fresh wedges
  • 1 More arugula

• Condiments

  • 2 tbsp Lemon juice
  • 2 tbsp Mayonnaise

• Baking & Spices

  • 1/8 tsp Pepper
  • 1 pinch Red pepper flakes
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Sour cream

• Liquids

  • 2 tbsp Water

• Other

  • top half of one bunch of green onions, roughly chopped*

Found on thefoodcharlatan.com

Ingredients

• 3 cups arugula, packed
• top half of one bunch of green onions, roughly chopped*
• 2 tablespoons lemon juice
• 2 tablespoons water
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 clove garlic
• 1/8 teaspoon pepper, or more to taste
• 1/4 teaspoon salt, or more to taste
• 1/2 teaspoon dried basil
• pinch red pepper flakes, use at least 1/8 teaspoon if you want a kick
• 4-6 salmon filets
• salt and pepper
• 1/2 teaspoon flour PER filet
• 1 tablespoon olive oil
• fresh lemon wedges, for serving
• more arugula, to serve with

Directions

• First make the pesto. Add arugula, green onions, lemon juice, water, sour cream, mayonnaise, garlic, pepper, salt, basil, and red pepper flakes to a food processor. Pulse until smooth. Taste it and see what you think!
• Pat salmon filets dry and sprinkle the skin side with salt and pepper. Dust each filet with about a half teaspoon flour.
• Spread each with about 1 teaspoon of the arugula pesto.
• Heat olive oil in a large skillet over high heat.
• When the oil is very hot, place 2-3 salmon filets skin (and pesto) side down in the hot skillet. (Dont crowd the pan, you dont want them to steam. Do it in batches if you dont have room. I used a 12-inch skillet and only did 3 at a time.)
• Cook over high heat for 1 1/2 to 2 minutes, or until there is a nice sear on the bottom. Sprinkle the top with salt and pepper, flour, and another teaspoon of pesto, then flip.
• Cook for 30 seconds to 1 minute and then remove from heat. Let sit in the pan for another couple minutes.
• Serve on a bed of arugula, with a fresh squeeze of lemon and a few spoonfuls of the pesto.
• This is really great with a green salad, crusty bread, roasted potatoes, or even some simple pasta.

Nutrition