Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, salmon pesto and almonds. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
This Basil Pesto with Almonds comes together in minutes and only requires a few common ingredients. In this recipe, I switched out the pine nuts (which are traditionally used in pesto recipes) for almonds. Just about any nut will work, really.
Salmon pesto and almonds is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Salmon pesto and almonds is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook salmon pesto and almonds using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Salmon pesto and almonds:
- Get 1 salmon fillet /person
- Get 2 teaspoon pesto /fillet
- Take 2 tablespoon shaved almonds
- Take oil
Cover the bottom of a baking dish with a mix of seeds, place the salmon steaks on top. Cover the salmon with the mixture of almond purée / pesto and sprinkle with coarse salt. Healthy, easy oven Baked Pesto Salmon with lemon. Fresh salmon fillets–or a whole side of salmon–is slathered in pesto and then broiled until a crisp crust forms.
Instructions to make Salmon pesto and almonds:
- Preheat the oven to 200.
- Lay salmon fillets on a baking tray and top it with pesto spreading it evenly on top of the fillet and sprinkle with almonds.
- Put in the oven and cook for 15-20 min. Serve with rice and some vegetables.
This is equally good cold; the entire dish can be made a day in advance. It goes well with rosemary- and garlic-roasted red potatoes and any green vegetable. Try our easy to follow baked salmon with almond & olive pesto recipe. Line a baking tray with baking paper. This salmon recipe is so simple and yet extremely impressive; I often serve it to company or on special occasions and I'm always asked for the recipe.
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