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5 from 1 vote

Pan Seared Salmon with an Herb Pesto Vinaigrette

I love to add strong flavors to strong fish!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Gaby Dalkin

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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