Pan-Seared Salmon with Spinach Basil Pesto Sauce

• Gluten free

• Seafood

  • 10 oz Salmon

• Produce

  • 1/2 cup Baby spinach
  • 1/4 cup Basil
  • 1 clove Garlic

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Dairy

  • 2 tbsp Parmesan cheese

Found on wholeandheavenlyoven.com

Description

Ingredients

• 10 oz salmon
• 1/2 cup baby spinach
• 1/4 cup basil
• 1/4 cup olive oil
• 2 tablespoons Parmesan cheese
• 1 clove garlic
• Salt and pepper to taste
• 1/4 cup pine nuts
• 1/2 cup baby spinach leaves
• 1/4 cup basil leaves
• 1/4 cup pine nuts
• 1 tablespoon lime juice
• 1 clove garlic
• 2 tablespoons grated Parmesan cheese
• Salt and pepper to taste
• 3 tablespoons olive oil
• 10 oz salmon fillets (two 5-6 oz fillets)
• Salt and pepper for seasoning
• 1 tablespoon olive oil

Directions

• Make the pesto sauce: In a food processor, place spinach, basil, pine nuts, lime juice, garlic, Parmesan, and salt and pepper to taste. With food processor on, drizzle olive oil through top, pulsing pesto until smooth, scraping down sides if necessary. Place pesto in a small bowl and set aside.
• Make the salmon: Pat salmon fillets dry and season with salt and pepper on both sides. Heat oil in a medium non-stick skillet over medium-high heat. Sear salmon on both sides 3 minutes until golden-brown. Transfer salmon fillets to a serving plate and drizzle pesto sauce on top. Serve immediately and enjoy!

Nutrition