An Italian specialty, pesto is a paste typically made of fresh basil leaves, garlic, pine nuts, and Parmesan cheese that are blended together with olive oil. It originated in Genoa, Italy. Pesto, meaning “to pound” in Italian, describes how the condiment was originally prepared – the ingredients were crushed or pounded together using a mortar and pestle.
These days most who make their own pesto use a food processor to finely chop the ingredients and blend them with olive oil. When our basil plants explode during the growing season, we make our own pesto, but store bought are great options over the winter months and those without an herb garden.
There are a number of salmon and pesto combinations already on this blog site. What is different about this one is the addition of Dijon mustard to the pesto. The mustard tempers the intensity of the basil in the pesto, mellowing the flavor of that condiment. It also complements the taste profile of the salmon without overpowering it. And it makes for a quick and delicious meatless main dish!
Pesto-Dijon Salmon
Pesto-Dijon Salmon (adapted from a recipe by Geoffrey Zakarian via foodnetwork.com) Total Time Required: 35 minutes, Active Time: 35 minutes
Yield: 6 servings
Ingredients:
- unsalted butter, softened
- kosher salt and ground black pepper
- six 6-ounce skinless salmon fillets
- 3 tablespoons pesto
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh lemon juice
Directions:
Preheat the oven to 300º F.
Brush a baking dish with a thin coat of softened butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets flat side (skin side) down on the baking dish. Brush some softened butter over each fillet and sprinkle each with salt and pepper.
Brush the fillets with butter and season with salt & pepper.
In a small bowl, whisk together the pesto, mustard, and lemon juice and season the mixture with salt and pepper.
Combine the pesto, mustard, and lemon juice.
Spoon the mixture evenly over the fillets, covering the top surface only.
Spoon the mixture over the fillets.
Bake the salmon for about 14 -16 minutes, until the internal temperature of the thickest part of the fillet reaches 135º F. Serve immediately.
Serve the salmon.
A great option for Fish Dish season! ~Linda
Pesto-Dijon Salmon (adapted from a recipe by Geoffrey Zakarian via foodnetwork.com) Total Time Required: 35 minutes, Active Time: 35 minutes, Yield: 6 servings
Ingredients:
- unsalted butter, softened
- kosher salt and freshly black pepper
- six 6-ounce skinless salmon fillets
- 3 tablespoons pesto
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh lemon juice
Directions:
Preheat the oven to 300º F.
Brush a baking dish with a thin coat of softened butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets flat side (skin side) down on the baking dish. Brush some softened butter over each fillet and sprinkle each with salt and pepper.
In a small bowl, whisk together the pesto, mustard, and lemon juice and season the mixture with salt and pepper. Spoon the mixture evenly over the fillets, covering the top surface only. Bake the salmon for about 14 -16 minutes, until the internal temperature of the thickest part of the fillet reaches 135º F. Serve immediately.