Salmon and Lemon Grass Pesto
Elevate your dinner routine with this vibrant and flavorful Salmon and Lemongrass Pesto recipe, a perfect blend of zesty Asian-inspired ingredients and classic pesto goodness. Tender, pan-seared salmon fillets are crowned with a silky lemongrass pesto made from fresh basil, cilantro, garlic, and toasted pine nuts, all brightened with zesty lemon juice and aromatic lemon zest. The earthy warmth of lemongrass adds an exotic twist, making this dish a true standout. Ready in just 35 minutes, it's a quick yet impressive meal perfect for weeknights or special occasions. Serve it with roasted veggies or a refreshing side salad for a balanced and unforgettable meal that bursts with fresh, herbaceous flavors.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 2 stalks lemongrass stalks
- 2 cups fresh basil leaves
- 0.5 cup fresh cilantro
- 2 cloves garlic cloves
- 2 tablespoons pine nuts
- 0.25 cup parmesan cheese, grated
- 0.5 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon olive oil for cooking
Instructions
Trim and peel the outer layers of the lemongrass stalks, leaving the tender inner core. Finely chop the cores.
In a food processor, combine the chopped lemongrass, basil leaves, cilantro, garlic cloves, pine nuts, parmesan cheese, lemon zest, lemon juice, sea salt, and black pepper.
Slowly add the extra-virgin olive oil to the food processor while blending, until the mixture forms a smooth pesto sauce. Taste and adjust seasoning if necessary.
Pat the salmon fillets dry with a paper towel and season both sides lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, add the salmon fillets skin-side down and cook for 4-5 minutes, or until the skin is crispy.
Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked to your desired doneness.
Remove the salmon from the skillet and let it rest for 1-2 minutes.
To serve, place a generous dollop of the lemongrass pesto on top of each salmon fillet or alongside as a dip. Garnish with extra basil or cilantro if desired.
Serve warm with your choice of sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 1.2 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2060 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
