Pan Seared Salmon with an Herb Pesto Vinaigrette

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So if you’ve never met me in real life, or you don’t check instagram like its your job, you probably won’t know that I’m obsessed with cats.

I’m totally that cat lady. And it can’t be stopped. My cat, Stella, is a bit of a diva. But that means nothing because I love her to the end of the world and back. A few months back, my friends over at Better Homes and Gardens asked if I wanted to work on an awesome new campaign with all the fabulous people over at Rachael Ray Nutrish and create a dinner for two menu inspired by their new line. Basically if it involves cats, I’m in.

Pan Seared Salmon with an Herb Pesto Vinaigrette Recipe


First up on this dinner for two menu is a Pan Seared Salmon with an Herb Pesto Vinaigrette. I’m not really sure how to tell you this, but it’s basically the best thing you’re ever going to eat. I’m obsessed with Salmon (obviously Stella is too) and I can only make it when she’s sleeping otherwise she’ll be all up in the kitchen in 2 seconds flat. Add on my all time favorite Herb Pesto Vinaigrette and it’s basically a quintessential summer dish that’s going to rock your world!

Pan Seared Salmon with an Herb Pesto Vinaigrette Prep

And if you haven’t taken a look at the May issue of BHG, I’d highly suggest taking a peek at page (page 70).

Pan Seared Salmon with an Herb Pesto Vinaigrette

Pan Seared Salmon with an Herb Pesto Vinaigrette

Author: Gaby Dalkin
5 from 1 vote
I love to add strong flavors to strong fish!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people


  • 1 recipe Basil Vinaigrette
  • 4 8- ounce skin-on salmon filets
  • Kosher salt and freshly cracked black pepper to taste
  • 2 cups of rice cooked


  • Make the basil vinaigrette and set aside.
  • Heat a large skillet over medium- high heat.
  • Season the salmon filets with salt and pepper on both sides, and drizzle with the remaining olive oil.
  • Transfer the salmon filets to the hot skillet, skin side down. Cook the filets for 4-5 minutes on each side, until just lightly pink in the center. Serve immediately over a bed of rice and top with the basil pesto vinaigrette.


If you aren't interested in rice, try serving this fish over quinoa or a salad.

Nutrition Information

Calories: 426kcal | Carbohydrates: 22g | Protein: 47g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 120mg | Potassium: 1139mg | Fiber: 0.3g | Sugar: 0.05g | Vitamin A: 91IU | Calcium: 35mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

This post is brought to you in collaboration with Rachael Ray Nutrish and Better Homes and Gardens . All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking.

Photos by Matt Armendariz. Ceramics by Fifty One and a Half 


  1. Hello, Gaby! Love the blog - it's so 'bright and breezy', if that makes sense! 😉
    I really like the sound of this salmon, too. Salmon really is one of my favourite foods, so I'd like to give this recipe of yours a go. The only problem I have with basil is getting enough of it to put in a recipe (I'm in Greece at the moment and it isn't that easy to find good basil). All the more reason to grow my own I guess!
    Anyway, great recipe. Thank you and Happy Easter!

  2. I just cannot get over how amazing this promotion is across the board. BTW our cat Jpeg would literally be at the table begging, if we ate this for dinner. Fish and chicken, his two favorites!!

  3. Wow, the dish is stunning and I love the natural light in all these photos!!! They make the salmon just pop!

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