Salmon with Pesto and Blistered Tomatoes
A bright and flavorful dish featuring crispy salmon skin, herbaceous pesto, and sweet blistered tomatoes, ready in under 25 minutes.
Ingredients
Salmon and Tomatoes
- 4 fillets skin-on salmon fillets (about 6 oz each) Choose sustainably farmed or wild-caught.
- 1 pint cherry tomatoes Choose firm varieties that should pop when pressed lightly.
- 2 tablespoons extra virgin olive oil (for cooking) Use a neutral high-smoke-point oil for searing.
- Salt and freshly ground black pepper, to taste
Pesto Ingredients
- 2 cups fresh basil leaves, packed Look for vibrant, freshly harvested leaves.
- 1/4 cup pine nuts (lightly toasted) Substitute with toasted almonds or walnuts if preferred.
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese Omit for dairy-free options.
- 1/3 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice Adjust for brightness if needed.
- Pinch of salt
Serving Suggestions
- Fresh basil leaves (for garnish)
- Lemon wedges (for serving)
- Extra grated Parmesan cheese (for serving)
Instructions
Make the Pesto
- Combine packed basil leaves, lightly toasted pine nuts, peeled garlic cloves, and grated Parmesan in a food processor.
- Pulse a few times, then drizzle in olive oil until the mixture is smooth.
- Stir in lemon juice and a pinch of salt.
- Taste and adjust flavors as needed.
Blister the Tomatoes
- Heat a skillet over medium-high heat and add extra virgin olive oil.
- Add the cherry tomatoes in a single layer and cook until skins blacken, about 2-5 minutes.
- Season lightly with salt and remove to a bowl.
Cook the Salmon
- Pat the salmon fillets dry and season with salt and pepper.
- Heat another skillet over medium heat with olive oil and place the fillets skin-side down.
- Cook until skin is crisp and fish is nearly cooked through, then briefly flip to finish.
Plate and Finish
- Spoon pesto over salmon fillets, and arrange blistered tomatoes beside or over the salmon.
- Garnish with basil leaves, lemon wedges, and grated Parmesan.
- Serve immediately.
Notes
Use a fish spatula for checking the skin. Temperature control is crucial for crisp skin. Store pesto to prevent oxidation; it keeps for 3-4 days in the fridge.