Fishy Facts: Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, there are rare species that can only survive in fresh water habitats.
This meal is so fast, easy and tasty! I cut costs by growing my own basil and garlic.
Baked Pesto Salmon
1 lb of fresh salmon
2 c loosely packed fresh basil leaves
1/3 c pine nuts
2 medium cloves garlic, peeled
1/2 c grated Parmesan cheese
1/4 c extra-virgin olive oil
Freshly ground salt and pepper
Preheat oven to 350.
Place the basil, pine nuts, garlic, cheese, salt and pepper in the bowl of a food processor. With the motor running, slowly pour the oil through the tube. Stop the motor when you have a thick, slightly chunky paste.
Spary a baking sheet with cooking spray; put salmon on the baking sheet. Generously coat the top of the salmon with the pesto. Tent with aluminum foil and bake for 20 minutes. Remove foil and continue cooking for 10 more minutes, until the edges of the pesto begin to brown.
I served this with the left-over quinoa from the stuffed peppers I made the other day, and steamed broccoli.
I don't particularly care for left-over fish, so I adapted this dish so as not to waste the leftovers.
Salmon Pesto Pasta
8 oz pasta (I use liguine or penne; adjust depending on how much fish you have left-over)
leftover pesto salmon
salt and pepper
5 oz evaporated milk (adjusted depending on how much salmon you have left-over)
½ cup pesto (recipe above)
Bring a large pot of water to a boil. When water is boiling, add pasta. Cook pasta until al dente; drain. Pour evaporated milk into empty pot and simmer over medium-high heat until reduced to ¼ cup. Add cooked pasta to pot and stir to combine.
Add salmon to pasta mixture and stir over medium heat until hot. Remove from heat and stir in pesto. Top with parmesan, if desired.
Coconut Red Lentil Soup
1 day ago