Creamy Skillet Pesto Salmon
A delectable Italian-inspired dish combining succulent salmon with a creamy pesto sauce for a quick, one-pan meal.
Equipment
- 1 large skillet non-stick
- 1 wooden spoon
- 1 fish spatula
Ingredients
Salmon
- 4 salmon fillets skin on
- 1 tablespoon olive oil
- Salt and pepper to taste
Creamy Pesto Sauce
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic minced
Instructions
Preparation
- Season the salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes on each side, until cooked through and golden.
- Remove the salmon from the skillet and set aside. In the same skillet, reduce heat to medium and add minced garlic. Sauté until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the basil pesto and Parmesan cheese, allowing the sauce to thicken.
- Return the salmon fillets to the skillet, nestling them into the sauce. Spoon sauce over the salmon, and let everything heat through for about 2-3 minutes.
Serving
- Garnish the salmon with fresh basil leaves and serve immediately with your choice of sides.
Storage
- Transfer any leftovers to an airtight container and store in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a microwave.
Notes
Pro Tips: Pat the salmon dry before cooking to ensure a crisp sear. Allow the sauce to simmer and thicken before adding pesto for a smooth texture. Use fresh basil for garnish to enhance flavor.
Ingredient Substitutions: Substitute heavy cream with half-and-half for a lighter sauce. Use frozen salmon fillets if fresh are unavailable, ensuring they are fully thawed. Add red pepper flakes for a spicy kick.
How to Serve: Pair with roasted vegetables or a fresh salad for a complete meal. Serve with garlic mashed potatoes for a comforting touch.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.
Make-Ahead Tips: Prepare the pesto sauce a day ahead to save time and allow flavors to meld.
Ingredient Substitutions: Substitute heavy cream with half-and-half for a lighter sauce. Use frozen salmon fillets if fresh are unavailable, ensuring they are fully thawed. Add red pepper flakes for a spicy kick.
How to Serve: Pair with roasted vegetables or a fresh salad for a complete meal. Serve with garlic mashed potatoes for a comforting touch.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.
Make-Ahead Tips: Prepare the pesto sauce a day ahead to save time and allow flavors to meld.