Here is another easy and simple salmon recipe that my family tried and enjoyed for dinner over the weekend. It’s easy because it only has a few, easy steps to follow and there’s the option of using store-bought pesto sauce. It’s simple because the vegetables are simply coated with the pesto sauce after they have been boiled together in a pan. Likewise, the salmon is simply pan fried until just cooked through. The pan fried salmon turned out crisp on the outside but tender and moist inside, the way my family likes our salmon to be. Alternatively, other vegetables like cauliflower, carrots and green beans may also be used. This salmon with pesto dressed vegetables is simple, nutritious and delicious. Enjoy!

Cooking Tips for Perfectly Pan Fried Salmon

To achieve perfectly pan fried salmon, start with a good quality piece of fish. Fresh salmon fillets are ideal, but if you can only find frozen, make sure to thaw them properly in the fridge overnight. Pat the fillets dry with paper towels before cooking. This helps achieve a nice sear. Heat your skillet over medium-high heat and add a tablespoon of olive oil or butter. Wait until the oil is shimmering or the butter has melted before adding the salmon. Place the fillets skin-side down first to get that crispy texture. Avoid overcrowding the pan; if cooking multiple fillets, do it in batches. Cook the salmon for about 4-5 minutes on the first side, then carefully flip it and cook for an additional 3-4 minutes until it flakes easily with a fork. If you prefer your salmon less pink, you can cook it a bit longer. A meat thermometer can help as well; aim for an internal temperature of 125°F for medium. Rest the salmon for a minute before serving to allow the juices to redistribute.

Serving Suggestions and Pairings

This pan fried salmon with pesto dressed vegetables is versatile and can be paired with various sides to create a complete meal. For a light and fresh option, consider serving it alongside a simple arugula salad tossed with lemon vinaigrette. The peppery arugula complements the richness of the salmon beautifully. If you want something heartier, roasted potatoes or quinoa are fantastic options. Both add a nice texture and can soak up the flavors of the pesto. For a bit of crunch, think about adding some toasted pine nuts or slivered almonds on top of your vegetables before serving. A squeeze of fresh lemon juice over the dish right before eating adds brightness and enhances the flavors. If you’re enjoying this for a special occasion, pair it with a chilled white wine like Sauvignon Blanc or a light Pinot Grigio. This dish is not only delicious but also looks great on the plate, making it perfect for impressing guests or simply treating yourself.

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Frozen salmon works fine, just make sure to thaw it in the fridge overnight. Pat it dry before cooking to ensure a good sear.

What other vegetables can I use besides broccoli and snap peas?

You can switch things up with cauliflower, carrots, or even green beans. Just make sure to adjust the cooking time based on the veggies you choose.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge. They should be good for about 2-3 days, but reheating them gently will keep the salmon from drying out.

Can I make the pesto at home?

Making pesto at home is super easy if you have fresh basil, garlic, nuts, olive oil, and cheese. Just blend everything together until smooth, and you’ll have a fresh and tasty option.

What should I serve with the salmon and vegetables?

This dish pairs well with a light salad or some crusty bread to soak up any extra pesto. A glass of white wine could also complement the meal nicely.

Pan Fried Salmon with Pesto Dressed Vegetables

Liza A

Pan fried salmon sits beautifully atop vibrant veggies tossed in zesty pesto. It's a colorful, flavorful dish that's quick to whip up and oh-so-satisfying.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mediterranean

Servings servings

Calories 550 kcal

Ingredients

1 ¼ lbs baby white potatoes
8 oz snap peas trimmed
8 oz broccoli florets
Pesto store bought or homemade
4 salmon fillets
Olive oil
1 lemon

Instructions

Scrub the potatoes well and then sliced in halves or quarters, depending on the size.
Fill a large saucepan three quarters of the way up with water, add a pinch of salt and bring to a boil. Add the potatoes and cook for 15 minutes, adding the peas and the broccoli florets for the final 5 minutes. Drain the vegetables well and transfer into a large bowl. Add pesto and stir to coat.
Rub the salmon fillets on both sides with olive oil; season with salt and pepper.
Place the salmon in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath.
Use a slotted spatula to turn them over, then cook the fillets for 2 to 3 more minutes, or until just cooked through.
Remove the pan from the heat, let rest for 30 seconds and sprinkle the salmon with a good squeeze of lemon juice. Serve with the pesto vegetables.
Enjoy!

Notes

Recipe source: Jaime Oliver

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 5gCholesterol: 80mgSodium: 400mgFiber: 8gSugar: 3g

Keyword healthy dinner, pesto, quick meal, salmon, vegetables

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