Not surprising to me, because it is my favorite kind of fish, salmon is the most popular seafood species in the United States. It is an excellent source of omega-3 fatty acids, with wild caught salmon being better for our health, albeit pricier, than farm-raised salmon.
There are 5 types of wild salmon, King, Sockeye, Coho, Pink, and Chum. We recently had the opportunity to buy some wild-caught King salmon in bulk. We jumped at the chance since the flavor of this species is the one Eric prefers. Also known as Chinook, King salmon is high in fat, rich and large in size, and loaded with omega-3s.
King salmon can reach up to five feet in length and over 100 pounds in weight. They are the most widespread salmon in North America and live everywhere from the Pacific waters of southern California to the ice-cold rivers of northern Alaska. This species has been introduced into all five Great Lakes.
Here’s what we did with our King salmon for our weekly fish dish. Eric & I both approved the dish before making it, but I had doubts about all the ingredients meshing once we were underway. Those doubts were unfounded and it was a truly awesome meal!
Pesto Salmon
Pesto Salmon (adapted from eatingwell.com) Total Time Required: 25 minutes, Active Time: 10 minutes, Makes: 4 servings
Ingredients:
- 4 cups multicolored cherry tomatoes
- 1 medium shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 4 (5 ounce) skin-on salmon fillets
- 6 tablespoons basil pesto
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons pine nuts
- 2 tablespoons chopped fresh basil
Directions:
Place the pine nuts in a small dry skillet and toast them over medium-low heat, stirring constantly, until they are fragrant, about 2 to 4 minutes.
Toast the pine nuts in a dry skillet.
Preheat the oven to 425°F. Coat a large rimmed baking sheet with cooking spray. Combine the tomatoes, shallot, oil, and salt in a large bowl, stirring everything together until the tomatoes are well coated.
Toss the tomatoes & sliced shallot in the oil & salt.
Place the salmon fillets, skin-side down, on the prepared baking sheet. Spread 1-1/2 tablespoons of the pesto on top of each fillet.
Spread the pesto on the salmon.
Scatter the tomato mixture evenly around the salmon.
Arrange the tomatoes around the salmon.
Bake until the tomatoes have started to soften and burst and the salmon is just cooked through, to an internal temperature of 135ºF, about 12 to 14 minutes.
Bake until the tomatoes soften and burst and the salmon is cooked through.
Arrange the salmon and the tomato mixture onto individual plates. Top each serving with Parmesan, pine nuts, and basil.
Deliciously full of flavor!
Salmon is a favored fish in our house! ~Linda
Pesto Salmon (adapted from eatingwell.com) Total Time Required: 25 minutes, Active Time: 10 minutes, Makes: 4 servings
Ingredients:
- 4 cups multicolored cherry tomatoes
- 1 medium shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 4 (5 ounce) skin-on salmon fillets
- 6 tablespoons basil pesto
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons pine nuts
- 2 tablespoons chopped fresh basil
Directions:
Place the pine nuts in a small dry skillet and toast them over medium-low heat, stirring constantly, until they are fragrant, about 2 to 4 minutes.
Preheat the oven to 425°F. Coat a large rimmed baking sheet with cooking spray. Combine the tomatoes, shallot, oil, and salt in a large bowl, stirring everything together until the tomatoes are well coated.
Place the salmon fillets, skin-side down, on the prepared baking sheet. Spread 1-1/2 tablespoons of the pesto on top of each fillet. Scatter the tomato mixture evenly around the salmon. Bake until the tomatoes have started to soften and burst and the salmon is just cooked through, to an internal temperature of 135ºF, about 12 to 14 minutes. Arrange the salmon and the tomato mixture onto individual plates. Top each serving with Parmesan, pine nuts, and basil.