How do I store the leftovers?

Store the leftover salmon and sauce in an air-tight container in the refrigerator for up to 3 days. To reheat, place in a pan over medium heat and cook until warm.

Can I use store-bought pesto?

Of course! Using store-bought pesto is a great way to cut out some prep-time. We really like Costco pesto or Trader Joe's kale pesto.

Can I replace the salmon with chicken?

Of course! This recipe would be great with chicken (or even shrimp!). You can follow the same steps, but the chicken will take longer to cook than the salmon. Just make sure you cook it to 165°F. We have a great pan-seared chicken breast recipe here that would be great for this. You may also have to wipe your pan clean between steps, as chicken tends to leave behind more burnt bits than salmon.

Pesto Salmon

Description

This pesto salmon with tomatoes is creamy, easy, and delicious. I make it in one pan and it comes together in less than 30 minutes—it's the perfect healthy weeknight meal.

Ingredients

Scale

1 tablespoon vegetable or avocado oil

1 pound salmon fillets, skin on

Dash of salt and black pepper

2 cups cherry tomatoes

2 cloves garlic, minced

3/4 cup pesto (see note 1)

1/4 cup heavy cream

1/4 cup grated parmesan cheese

1/4 cup chopped roasted pecans (see note 2)

Juice of half a lemon

Cook Mode Prevent your screen from going dark

Instructions

Add oil to a large pan over medium-high heat. Pat the salmon dry with a paper towel, then sprinkle salt and pepper over each fillet. Place the fillets in the hot pan skin-side down and let them cook, undisturbed, until the color of the filets has changed from dark pink to a more pale color about 3/4 of the way up the sides, about 3-5 minutes. Then flip the salmon and let it cook another 1-2 minutes. Remove the salmon from the pan and let it rest on a plate.
Reduce the heat to medium-low, then add the tomatoes, salt, and pepper to the same pan that the salmon cooked in. Let the tomatoes cook, stirring occasionally, until they start to burst, about 3-5 minutes, then add the garlic. Cook the garlic for 30 seconds to a minute, stirring constantly, then add the pesto, cream, and parmesan cheese. Let the mixture thicken for a couple of minutes.
Remove the skin from the salmon, then add it back to the pan. Top the salmon with the roasted pecans and the juice from half a lemon, then serve!

Notes

You can make your own (check out our almond butter pesto or nut-free pesto) or buy it. Costco has a good pre-made pesto, as does Trader Joe's (I especially love their vegan pesto).
To roast your own pecans, spread raw pecans on a sheet pan and bake at 350°F for 5-10 minutes or until slightly browned.
Nutritional information is only an estimate.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 salmon fillet
Calories: 483
Sugar: 3.5 g
Sodium: 636.1 mg
Fat: 37.3 g
Carbohydrates: 7.9 g
Protein: 31.1 g
Cholesterol: 70 mg