Pesto Salmon
Ingredients
- 4 salmon fillets, preferably wild-caught
- Olive oil for brushing
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons basil pesto store-bought or homemade
- 1 tablespoon pine nuts lightly toasted
- Lemon zest for garnish
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Prepare a quick brine for your salmon, dissolve 3 tablespoons of kosher salt in 4 cups of room-temperature water in a shallow dish. Brine for 15 minutes.
- Oil the bottom of a baking dish with olive oil. Remove the salmon from the brine, pat dry with paper towels and arrange in the prepared dish. Season each fillet.
- Cover the dish with foil (to lock in moisture) and bake for 10 minutes. Remove the foil and continue baking for another 5-7 minutes, until the salmon flakes easily. The ideal internal temperature is around 140 degrees Fahrenheit.
- To dress-up, spread a generous tablespoon of basil pesto over each fillet and sprinkle with toasted pine nuts and a hint of lemon zest.
Nutrition
Calories: 317kcalCarbohydrates: 2gProtein: 35gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 506mgPotassium: 851mgFiber: 0.4gSugar: 1gVitamin A: 372IUVitamin C: 0.02mgCalcium: 46mgIron: 2mg
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