Seared Salmon and Parsley Pesto

2 salmon fillets
1 clove garlic
6 stems of parsley
2 T sliced almonds
1 T capers, drained
olive oil
salt and pepper

Run the garlic clove along a microplane, creating a paste (or dice finely and smash with the side of your knife).  Finely chop the almonds, capers and parsley (including stems).  Combine garlic paste, almonds, capers and parsley in a small bowl and stir in enough olive oil to create a rough paste.  Season with salt and pepper to taste.

Heat olive oil in a pan over medium-high heat until hot.  Season salmon fillets with salt and pepper on both sides.  Add seasoned fillets to pan, skin side down.  Cook 2-3 minutes per side.  Top with the parsley pesto and serve immediately.


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