Pesto Salmon with Greens and Crispy Parmesan Bread ~ Casual Friday

Another casual Friday dinner idea to make your life easier! You are going to love this easy to make salmon topped with pesto,  simple side salad and crispy Parmesan bread.

Pesto Salmon with Simple Greens and Crispy Parmesan Bread

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

It takes only minutes to make a fresh pesto!

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

And it’s so much better than store bought!

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

Spoon it on top of a perfectly seared salmon filet and you have a perfect combination of flavors. Of course our pesto and our salad dressing (below) are made with heart healthy olive oil! We would have it no other way!

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Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

To remove skin from salmon after searing, simply put a fish spatula between the meat of the fish and skin, slide it from one end to the other and left!

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

The Recipe: Pesto Salmon

You will need: a fish spatula, an oven safe pan (food processor. If a big one isn’t in the budget this mini food processor works really well for small jobs like pesto and chopping nuts!

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Pesto Salmon

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This crispy salmon dish is easy to prepare and the pesto is great used on sandwiches and pasta. If you have extra, save it in a small jar, drizzle with olive oil and cover in fridge for up to five days.

Ingredients

Salmon:

  • Desired amount of 6 oz salmon filets, skin on
  • Sea salt
  • Pepper
  • Ghee, Coconut oil, or butter (enough to coat pan)

Basil Pesto: Makes enough to top 8 pieces of salmon

  • 2 cups fresh basil leaves, packed
  • 1/3 cup extra virgin olive oil
  • 1/3 cup roasted pine nuts (or roasted walnuts)
  • 1/3 cup Parmesan cheese
  • 3 medium sized garlic cloves
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 350 degrees and place rack in center of oven.

For Salmon:

  1. Lightly sprinkle salmon with salt and pepper. Heat oven safe pan on cooktop med/high for three minutes. Add enough ghee, butter or coconut oil to lightly coat the bottom of pan and allow oil to get hot. Carefully place salmon skin side up on pan…you should hear the “pshhhh” sound. Cook for 3-4 minutes till salmon is golden and crispy. Gently turn skin side down and sear for one more minute. Now transfer pan to preheated oven and cook for 10-12 minutes depending on how thick the salmon is. When done, remove from oven. To serve, remove salmon from skin by sliding your spatula between the skin and meat of the salmon (see page…) This should be very easy, the skin will stay in the pan. Place salmon on a plate and top with pesto.

For Pesto:

  1. Pulse garlic in food processor till minced. Add basil leaves, cheese and nuts. Puree in processor, slowly adding olive oil till desired consistency. Salt and pepper to taste. Place a nice spoonful of pesto on top of each salmon filet and enjoy!

Courses Main course

Our salad is very simple: greens, tomatoes, feta and caramelized nuts with a lemon vinaigrette. Learn to caramelize nuts here. Of course you can always opt for plain nuts.

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

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Simple Greens with Lemon Vinaigrette

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Yield 6

This beautiful salad is light and perfect when served with a main dish that has a strong flavor like our Pesto Salmon.

Ingredients

  • Salad:
  • 1 5 oz. bag baby greens
  • 1 large tomato diced
  • Caramelized nuts (we used pecans)
  • Crumbled Goat cheese
  • Lemon Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice

  • 1 tablespoon minced scallions
(green onions)
  • 1 teaspoon lemon zest

  • 1 teaspoon honey
  • pinch of sea salt
  • Place all ingredients in a lidded container and shake! Pour desired amount over greens. Dressing can be saved in the fridge for a week.

Instructions

  1. Salad:
  2. Toss ingredients together on a platter and dress.
  3. Lemon Vinaigrette:
  4. Place all ingredients in a lidded container and shake! Pour desired amount over greens. Toss. Dressing can be saved in the fridge for a week.

Courses Side salad

Last we top this menu off with a crispy Parmesan bread! You can even prepare the butter and herbs a day ahead.

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

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Crispy Parmesan Rosemary Bread

Prep

Cook

Total

Yield 8

This bread is a quick and tasty side dish. If possible prepare butter mixture a day ahead as the flavors will have time to permeate the butter. But if you fail to plan ahead, no worries, it’s still delicious made the last minute! You can use artisan breads, sourdough, French, whatever floats your boat! I use a multigrain sourdough with sunflower seeds.

Ingredients

  • 1 stick butter
  • 2 cloves garlic, minced
  • 1 T rosemary finely chopped
  • 1 cup freshly grated Parmesan
  • 8 slices of bread

Instructions

  1. Combine first three ingredients in a bowl, mix well and cover. Place in fridge overnight. Remove a few hours before use and allow to come to room temperature.
  2. Preheat oven to 425 degrees and place rack in upper third of oven.
  3. Place bread on cookie sheet and spread with butter mixture. Sprinkle with Parmesan and bake until cheese is melted and slightly golden. Serve.

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