Seared Salmon with Toasted Almond Pesto
Quick pan-seared salmon finished with a bright, creamy toasted almond and basil pesto.
Servings: 4 servings
Ingredients
- 1/2 cup thinly sliced almonds divided; reserve most for garnish
- 4 boneless skinless salmon fillets
- 2 cups basil leaves stems removed, tightly packed
- 2 tablespoons fresh Meyer lemon juice
- 1/2 teaspoon minced garlic
- 6 tablespoons extra virgin olive oil divided (some for searing, most for pesto)
- salt to taste; about 1/4–1/2 tsp for pesto as suggested and more for seasoning salmon
- black pepper to taste
Instructions
- Preheat the oven to 450°F (230°C).
- Toast the sliced almonds: heat a small skillet over medium and spread the 1/2 cup almonds in an even layer. Stir frequently until lightly golden and aromatic, then transfer to a cool bowl to stop cooking. Reserve most; set aside 1/4 cup for the pesto and a few tablespoons for garnish.
- Season the salmon fillets on both sides with salt and black pepper.
- Heat a large oven-safe nonstick skillet over high heat. Add a thin layer of olive oil and heat until hot and just below smoking.
- Sear the salmon fillets, crust side down, for 2–3 minutes until a golden-brown crust forms.
- Without flipping, transfer the skillet to the preheated oven and roast the salmon 5–10 minutes, depending on thickness, until cooked to your preferred doneness. Use an oven mitt when handling the hot skillet.
- While the salmon cooks, make the almond pesto: place 1/4 cup of the toasted almonds in the food processor and pulse until finely ground.
- Add the basil leaves, Meyer lemon juice, minced garlic, and 1/4 teaspoon salt to the processor. Process until the basil is finely chopped, scraping the sides as needed.
- With the processor running, slowly drizzle in about 5–6 tablespoons of olive oil through the feed tube over 2–3 minutes until the mixture emulsifies and becomes creamy. Scrape down sides and process a few more seconds; adjust seasoning with more salt if desired.
- To serve, spread about 1 tablespoon pesto in a circle on each plate. Place a seared salmon fillet on top, dollop another tablespoon of pesto over the fillet, and sprinkle with the reserved toasted sliced almonds.
Equipment
- Food Processor
- Small Skillet
- large oven-safe nonstick skillet
- Spatula
- Measuring Spoons
Notes
- Toast almonds over medium and remove immediately to avoid burning.
- Use an oven-safe skillet so you can transfer from stovetop to oven.
- Drizzle the oil slowly into the processor for a smooth, emulsified pesto.
- Adjust lemon and salt to taste in the pesto.
- Serve pesto and almonds immediately for best texture.