1. Place pesto ingredients (minus olive oil) in a food processor and process for 15 seconds. With the motor running, add olive oil in a steady stream and continue to process until smooth. Set aside.
2. Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat. Season salmon with salt and pepper; add to the hot skillet and cook for 3-4 minutes per side, or until golden brown and flaky. Finish salmon with fresh lemon juice.
3. Transfer the salmon to a serving platter and top with pesto. Serve.
Pan-Seared Salmon with Macadamia Nut Pesto
Serves 4
All you need:
Pesto
2 cups fresh basil leaves
1/4 cup roasted salted macadamia nuts
2 garlic cloves, peeled and chopped
Zest and juice of 1 lemon
1/4 cup freshly grated parmigiano-reggiano cheese
1/4 cup olive oil
2 teaspoons olive oil
4 (4-6 oz.) salmon filets, skin removed
Salt and pepper, to taste
Juice of 1 lemon
All you do:
1. Place pesto ingredients (minus olive oil) in a food processor and process for 15 seconds. With the motor running, add olive oil in a steady stream and continue to process until smooth. Set aside.
2. Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat. Season salmon with salt and pepper; add to the hot skillet and cook for 3-4 minutes per side, or until golden brown and flaky. Finish salmon with fresh lemon juice.
3. Transfer the salmon to a serving platter and top with pesto. Serve.