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Pesto-Seared Salmon with Artichoke-Pimento Butter Sauce


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  • 2 cups fresh basil leaves, packed
  • 2 large garlic cloves
  • 3/4 cup grated Parmesan or Romano cheese
  • 1/2 cup pine nuts
  • 2/3 cup olive oil
  • 4 6-oz. skinless salmon fillets
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 2 tbs. lemon juice
  • 1 stick butter
  • 1 tbs. salt
  • 12 oz. canned artichoke hearts, drained
  • and quartered
  • 1/2 cup canned pimentos, drained and sliced
  • 1/4 cup fresh basil leaves, shredded
  • 2 tbs. olive oil
  • Salt and freshly ground pepper



Step 1

Place basil leaves and garlic in a food processor and blend to a fine paste. occasionally scraping sides of bowl with spatula. Add cheese and pine nuts and blend until smooth. While the machine is running, pour olive oil through the feed tube in a steady stream until well incorporated. Place salmon fillets in a shallow glass baking dish and sprinkle with the freshly made pesto. Cover dish with plastic wrap and store in refrigerator for at least four hours. Pour wine into a small saucepan and bring to a boil over medium-high heat. Lower to a simmer and reduce wine by half. Add cream and simmer for 5 minutes. Remove pan from heat, add lemon juice and butter. and whisk until thoroughly incorporated. Return sauce to low heat and do not allow to boil. Add salt, artichokes, pimentos, and shredded basil
leaves. Keep sauce warm. Remove salmon from marinade and season lightly with salt and pepper. Pour olive oil into
a large nonstick saute pan or skillet and set over medium-high heat. Add salmon and se for about 2 minutes on each side or until desired done ness. Serve with cooked pasta.


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