I really wouldn’t classify myself as someone who knows how to cook. I just know how to follow a recipe. I’m a rule follower my nature so that helps me get along just great with recipes. If I didn’t have a recipe I would cry and order take out.
So for all of you recipe followers this is for you.
2-3 Cloves Garlic, coarsely chopped
2 C Fresh Basil
1/3 C Pine Nuts, toasted
1/4 C Olive Oil
1/2 C Parmesan Cheese, grated
1/4 C Kalamata Olives, pitted and chopped
Preheat oven to 350 degrees
Toast pine nuts for about 5 minutes. Watch so they don’t burn. Leave oven preheated for salmon.
Combine garlic, basil, pine nuts, and olive oil in a food processor and process until finely chopped. Stir in Parmesan and olives.
4 (5 oz.) Salmon Fillets
1/2 C Dry White Wine
Salt & Pepper
Fillet salmon lengthwise leaving the two sides attached. Open and fill with pesto mixture and lay top side of salmon back down. Salt and pepper to taste. Place salmon fillets into a shallow baking dish and pour white wine around the fillets. Make sure the fillets are not touching. Bake for 10-15 minutes depending on how thick your meat is. Remove from oven, let rest for 5 minutes. Set oven to broil and put salmon back in for 3 minutes.
Blue Cheese or Feta
Drizzle of Olive Oil and Balsamic Vinegar
You can really use any sort of salad mix that you like. Caesar salad would go great with this. I’m sure my choice of dressing and cheese is a culinary faux pas with pesto and salmon, but it worked for me.
And I found these little cute guys at my grocery store just recently. They are uber yummy and add that healthy color to your diet. Great for snacking on too!
…and voila. Enjoy!