Description
Indulge in a luxurious yet simple dish with this recipe for Salmon in Creamy Red Pesto Sauce. Tender salmon fillets are pan-seared to perfection and then smothered in a rich and flavorful sauce made with sun-dried tomato pesto, cream, and Parmesan cheese. Finished with a hint of basil and lemon, this dish is sure to impress your taste buds.
Ingredients
Scale
Salmon:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Creamy Red Pesto Sauce:
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomato pesto
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil (plus more for garnish)
Instructions
- Season the salmon: Season salmon fillets with salt and pepper on both sides.
- Sear the salmon: In a large skillet over medium heat, sear salmon fillets skin-side up for 3–4 minutes until golden, then flip and cook another 2–3 minutes until just cooked through. Remove salmon from the pan and set aside.
- Prepare the sauce: In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute. Stir in sun-dried tomato pesto and cook for 1–2 minutes. Pour in heavy cream and simmer gently. Add Parmesan cheese and red pepper flakes, cooking until the sauce thickens. Mix in lemon juice and basil.
- Combine salmon and sauce: Return the salmon to the skillet, spooning the sauce over the fillets. Simmer briefly to heat through. Garnish with fresh basil and serve warm.
Notes
- Serve over pasta, rice, or mashed potatoes for a complete meal.
- You can substitute half-and-half for heavy cream for a lighter version.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 510
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 125 mg
