When it comes to cooking, a good sauce really makes a difference. I am a believer that sauce can turn anyone into a lover of almost any type of food, if you cover it in delicious sauce. One of the things I always say around my house is that it’s “About the Sauce.” So, whether you have picky eaters in your family, or you are just trying to change up the same old weeknight menu, you should try this salmon recipe.
Creamy Pesto is basically, folding fresh pesto into heavy cream to make one of my most luscious sauces out there. I didn’t say it was diet food, you can save that recipe for tomorrow night. But, if you want your meal to really appeal – this decadent pesto sauce is the way to go.
Searing salmon in a skillet first is simple enough, and then plunging it into a whirlpool of greenish wonder, will be a game changer. Even the people who say they don’t like fish, will suddenly indulge – trust me. You can serve it straight from the skillet because the contrasting colors are so amazing, you don’t want anyone to miss it.
4 salmon fillets, about 5 ounces each
1 cup pesto sauce, homemade or store-bought
1/2 cup heavy cream
pinch of salt
Parmesan cheese for dusting
- In a skillet, add 1 teaspoon of oil and place over medium heat. Place salmon fillets, face down and cook for 3 minutes, flip and continue cooking for 4-6 minutes, depending upon how you prefer your internal temperature of fish.
- Remove salmon and set aside. Dump out any oil in pan and wipe with a paper towel. Add pesto, cream and salt to skillet and place over medium-low heat. Whisk until smooth and cook for 3 minutes.
- Add cooked salmon back into pan and spoon sauce over top. Cook for 1 minute and serve. Enjoy!