So I made the salmon recipe, and it was very good! The breadcrumbs get nice and crispy (maybe next time I would try panko bread crumbs for that extra crunch) and I added about 1 teaspoon of lemon zest, which was suggested on the recipe review. It was full of flavor, and perfectly cooked. I served the salmon with a creamy pesto pasta, which was so easy to make, and really good with the salmon. Feel free to substitute the heavy cream for fat-free milk (it will still taste great!). Try it, you won't be disappointed!
Herb-Crusted Salmon
Ingredients
1.) Add basil and chopped garlic to food processor, and pulse until finely chopped. Add parmesan cheese, salt and pepper, and olive oil, continuing to pulse until combined and smooth like a sauce.
2.) Once pasta is almost done cooking, heat the pesto in a small sauce pan on medium high heat, then add heavy cream. Bring to a low boil and cook until heated through. Add salt and pepper to taste.
3.) Strain pasta and add to sauce, toss to combine, serve immediately!
Herb-Crusted Salmon
Ingredients
Serves 4
- 3 slices white sandwich bread
- 1 cup fresh parsley
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 4 skinless salmon fillets (6 ounces each)
- 2 tablespoons Dijon mustard
- Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
- Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
- Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
Ingredients
- 1/2 cup fresh basil
- 2 cloves garlic, lightly chopped
- 1/4 cup olive oil
- 3 tablespoons grated Parmesan cheese
- 1/4 cup heavy cream
- salt and pepper
- any pasta you would like!
1.) Add basil and chopped garlic to food processor, and pulse until finely chopped. Add parmesan cheese, salt and pepper, and olive oil, continuing to pulse until combined and smooth like a sauce.
2.) Once pasta is almost done cooking, heat the pesto in a small sauce pan on medium high heat, then add heavy cream. Bring to a low boil and cook until heated through. Add salt and pepper to taste.
3.) Strain pasta and add to sauce, toss to combine, serve immediately!
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