Description
This salmon is coated with a thick layer of pesto, sort of like icing on a cake. The prepared side is then placed under the broiler, and the pesto forms a browned crust. Equally good cold–the entire dish can be made a day in advance for cold service, or the leftovers served cold at lunch the next day. Goes well with rosemary and garlic roasted red potatoes and any green vegetable.
Ingredients
- 2 pounds salmon fillets
- 2 lemons
- 1 ½ cups pesto
- ½ cup white wine
Instructions
- Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin-side down. Squeeze juice of 1 lemon and white wine over salmon; set aside to marinate for 15 minutes.
- Set an oven rack about 9 inches from the heat source and preheat the oven’s broiler.
- Spread a 1/4-inch thick layer of pesto on top of salmon.
- Cook under the preheated broiler until a crust forms and fish flakes easily with a fork
- about 8 to 10 minutes.
- Remove salmon and set aside for a few minutes. Squeeze juice from 1/2 lemon over fish. Slice the remaining 1/2 lemon into thin slices; arrange on salmon.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 4