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Pan Seared Salmon with an Herb Pesto Vinaigrette

Author: Gaby


  • 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.