Description
This Salmon in Creamy Red Pesto Sauce recipe features perfectly seared salmon fillets paired with a rich, flavorful sauce made from sun-dried tomatoes, fresh basil, pine nuts, Parmesan cheese, and heavy cream. The creamy red pesto sauce adds a luxurious touch to the tender, golden-crusted salmon, making it a delicious and elegant meal option for dinner.
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 with salt and pepper to enhance flavor.
- 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. Cook for 4-5 minutes per side, depending on thickness, until the salmon is cooked through and develops a golden crust. Remove from skillet and set aside.
- Prepare the Red Pesto: In a food processor, pulse together sun-dried tomatoes, fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese until finely chopped. With the processor running, slowly drizzle in 1/4 cup olive oil until a smooth paste forms. Season with salt and pepper to taste.
- Make the Creamy Sauce: Transfer the prepared pesto paste into the skillet over medium heat. Stir in 1/2 cup heavy cream and combine well. Let the sauce simmer gently for 2-3 minutes until it thickens slightly. Add red pepper flakes if you prefer a spicy kick.
- Combine Salmon and Sauce: Return the cooked salmon fillets to the skillet with the creamy red pesto sauce, spooning some sauce over the fillets to coat them evenly and warm through for about a minute.
- Serve: Plate the salmon fillets topped with the creamy red pesto sauce. Garnish with freshly chopped parsley and serve alongside your favorite side dishes such as roasted vegetables, pasta, or rice.
Notes
- You can use either skin-on or skinless salmon fillets based on preference; skin-on helps keep the fish moist while cooking.
- Adjust the red pepper flakes in the sauce according to your desired level of heat or omit if you prefer a milder flavor.
- The pesto can be prepared ahead and refrigerated for up to 2 days to save time.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
