Description
This recipe features perfectly pan-seared salmon fillets served in a luscious and creamy red pesto sauce made from sun-dried tomatoes, fresh basil, pine nuts, garlic, Parmesan cheese, and heavy cream. Ready in just 25 minutes, this elegant dish is garnished with fresh parsley and pairs beautifully with roasted vegetables, pasta, or rice for a satisfying meal.
Ingredients
Scale
For the Salmon
- 4 salmon fillets (skin on or skinless)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Creamy Red Pesto Sauce
- 1/4 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1/4 cup fresh basil leaves
- 2 tablespoons pine nuts
- 1 garlic clove, minced
- 2 tablespoons grated Parmesan cheese
- 1/4 cup olive oil
- 1/2 cup heavy cream
- 1/4 teaspoon red pepper flakes (optional for heat)
- Salt and pepper, to taste
Instructions
- Season the Salmon: Pat the salmon fillets dry and season both sides generously with salt and pepper to enhance the natural flavors.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down if using skin-on, and cook for 4-5 minutes. Flip carefully and cook for another 4-5 minutes until the salmon is cooked through and has a golden crust. Remove from heat and set aside.
- Prepare Ingredients for Red Pesto Sauce: In a food processor, combine the sun-dried tomatoes, fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse until the ingredients are finely chopped but not pureed.
- Form the Pesto Paste: With the processor running, slowly drizzle in 1/4 cup olive oil until the mixture transforms into a smooth, spreadable paste. Taste and season with salt and pepper as needed.
- Simmer the Creamy Sauce: Transfer the pesto paste into a clean skillet set over medium heat. Stir in 1/2 cup heavy cream and mix thoroughly. Allow the sauce to simmer gently for 2-3 minutes until it thickens slightly. If you prefer a hint of spice, add red pepper flakes to taste.
- Combine and Serve: Place the cooked salmon fillets onto serving plates and spoon the creamy red pesto sauce generously over the top. Garnish with freshly chopped parsley. Serve immediately alongside your choice of roasted vegetables, pasta, or rice for a complete meal.
Notes
- You can use skin-on or skinless salmon fillets depending on preference.
- Adjust the amount of red pepper flakes to control the heat level of the sauce.
- For a nuttier flavor, lightly toast the pine nuts before adding them to the pesto.
- Use fresh Parmesan cheese for best flavor and creaminess.
- This dish pairs wonderfully with a light, crisp white wine such as Sauvignon Blanc or Pinot Grigio.
