Cofrin Park

Cofrin Park
Cofrin Nature Park

Wednesday, November 13, 2013

RECIPE: BAKED SOCKEYE SALMON WITH PESTO

Quick and easy way to prepare salmon fillets that taste fantastic and look beautifully appetizing.
Pesto Salmon for dinner

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INGREDIENTS
2 sockeye salmon fillets (skin on or off)
Parsley Pesto: blend in blender:
1 bunch curly parsley
4 cloves peeled garlic
1/4 c walnuts
1 Tablespoon fresh squeezed lemon
1 Tablespoon Apple cider vinegar
1 cup extra virgin olive oil
1/4 cup Parmesan cheese
salt and pepper to taste

PREHEAT OVEN: 425 degrees Fahrenheit
Vibrant Sockeye Salmon

Place salmon fillets skin side down on an oiled grill grate over pan.
Top fillets with pesto.
Bake about 7-10 minutes.
Remove from oven and remove the skin. I either discard the skin or crisp it up in the oven and serve with the salmon.
Serve over greens or rice.



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