Pesto, it’s not just for pasta!
Salmon, Pesto, Red Pepper Flakes
That’s really all there is to it. If you make the pesto from scratch, it’s even better. But, on a busy day, you do what you have to do. I always have homemade bread crumbs hanging around in the fridge. So, sometimes, I’ll throw a few handfuls on top for a bit of crunch. The salmon could easily be substituted for another hearty fish like grouper, dorado (mahi-mahi), cod or even pompano. If you don’t like fish, try chicken.
Pesto Salmon
1 heaping cup homemade or prepared pesto
olive oil, if using prepared pesto, use as needed to make sauce spreadable
juice of one very juicy lemon
red pepper flakes, to taste
1/4 teaspoon freshly ground black pepper
fine sea salt
bread crumbs, optional
whole pine nuts, optional
Preheat oven to 425 Degrees F.
If making homemade pesto, prepare in food processor. Add lemon juice and black pepper. Place salmon filets in a large baking dish. Sprinkle lightly with salt and pepper. Gently spread pesto over filets. Sprinkle red pepper flakes on top, to your taste. Sprinkle bread crumbs &/or pine nuts on top, if you like.
Place baking dish in hot oven and bake from 20-35 minutes depending on size and thickness of your fish filets. Half of a filleted salmon takes 30-40 minutes, also depending on the size and thickness. Fish should flake when tested with a fork, yet remain very moist.
Schmear on as much… or as little pesto as you like.
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