January 23, 2018

Pan-Seared Salmon with Walnut-Olive Pesto and Pomegranate

Salmon with pesto is one of my favorite flavor combos, but this isn’t your typical pesto recipe. This pesto consists of walnuts, olives and golden raisins, creating the perfect balance of sweet, salty and nutty flavor. Placed on top of warm, lemony salmon and sprinkled with juicy pomegranate seeds, this is a wonderful dish for entertaining because it’s pretty too! I like to serve mine with baked sweet potato fries, but it would also be great with roasted broccoli or mashed potatoes.

1. Place pesto ingredients in a food processor and process until smooth.

 

2. Heat olive oil in a large nonstick skillet over medium-high heat. Season salmon filets with salt and pepper and place flesh side down in the hot pan. Cook for 3-4 minutes per side, or until golden brown and flaky.

 

 

3. Place cooked salmon on a platter and squeeze fresh lemon juice over. Top with pesto and sprinkle with pomegranate seeds and parsley.

 



Pan-Seared Salmon with Walnut-Olive Pesto and Pomegranate
Serves 4

All you need:
Pesto
1/2 cup walnut halves
1/4 cup golden raisins
1/4 cup pitted green olives
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup olive oil
2 teaspoons rice vinegar
Pinch sugar

2 teaspoons olive oil
4 (6 oz.) salmon filets, skin removed
Juice of 1 lemon
Pomegranate seeds and chopped flat-leaf parsley, for garnish

All you do:
1. Place pesto ingredients in a food processor and process until smooth.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Season salmon filets with salt and pepper and place flesh side down in the hot pan. Cook for 3-4 minutes per side, or until golden brown and flaky.
3. Place cooked salmon on a platter and squeeze fresh lemon juice over. Top with pesto and sprinkle with pomegranate seeds and parsley.

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