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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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

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

 

5 from 2 votes
Pesto Salmon

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.

5 from 2 votes
Crispy Parmesan Rosemary Bread
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
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.
Course: Side Dish
Cuisine: American
Keyword: easy appetizer recipe, easy side dish recipe, kid-friendly recipes
Servings: 8 servings
Author: Linda Spiker
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.

 

5 from 2 votes
Simple Greens with Lemon Vinaigrette
Prep Time
10 mins
Total Time
10 mins
 
This beautiful salad is light and perfect when served with a main dish that has a strong flavor like our Pesto Salmon.
Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe
Servings: 6 servings
Author: Linda Spiker
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
Salad:
  1. Toss ingredients together on a platter and dress.
Lemon Vinaigrette:
  1. 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.

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