Seared Salmon with Chunky Sun-Dried Tomato Pesto
Pesto rosso holds its own against salmon in a way classic pesto doesn’t. The sun-dried tomatoes bring a deeper, slightly concentrated flavor that matches the richness of the fish, so it feels balanced instead of flat. Spoon it over the salmon and it doubles as your sauce for the roasted potatoes and green beans, which means you’re not making anything extra to finish the plate. Crisp skin, tender fish, and a punchy, textured pesto that carries the whole meal. It just works.
Servings: Four
INGREDIENTS
1 1/2 pounds salmon fillet, skin on (or off)
1 pound baby potatoes, halved
8 ounces green beans, trimmed
2 tablespoons olive oil
Pesto Rosso
1/4 cup toasted pine nuts
1/4 cup grated parmesan cheese
1 teaspoon lemon zest
1 small garlic clove
1/3 cup olive oil
1/3 cup sun-dried tomatoes, oil-packed
6 to 8 fresh basil leaves
1 teaspoon lemon juice
PREPARATION
Roast potatoes: Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tablespoons olive oil. Spread on a sheet pan and roast 20 to 25 minutes until starting to brown.
Make pesto rosso: In a food processor, combine pine nuts, parmesan cheese, lemon zest, and garlic clove. Pulse until coarsely chopped. Slowly add 1/3 cup olive oil and pulse just until combined. Add sun-dried tomatoes and pulse until desired consistency. Keep texture slightly chunky, not fully smooth. Add pinch of salt. Chiffonade 6 to 8 basil leaves and add them to pesto with a teaspoon of lemon juice. Taste and adjust seasonings.
Add green beans: Remove sheet pan, push potatoes to one side, and add green beans. Toss lightly with pan oil and return to oven for 10 to 12 minutes until tender-crisp.
Cook salmon: Pat salmon dry. Heat a large skillet over medium-high heat. Add a small drizzle of olive oil, then place salmon skin side down (if skin on). Cook 4 to 5 minutes until skin is crisp, then flip and cook 3 to 4 minutes more until just cooked through.
Plate: Transfer salmon to a plate and let rest 2 minutes. Spoon pesto rosso over salmon and serve with roasted potatoes and green beans.
Notes:
Cook salmon to 120–125°F (49–52°C) for medium. For slightly more done, cook to 125–130°F (52–54°C). Pull closer to 120–122°F and let rest, it will carry over and stay tender.
Salmon is ready when flesh turns opaque and flakes easily but still looks slightly glossy in the center.
Keeping pesto rosso slightly chunky gives better texture and contrast against the salmon.
