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5 from 1 vote

Seared Salmon with Pesto, Sauteed Peppers & Toasted Almonds

This seared salmon recipe may sound fancy, but it's super simple to make. It's a great option for either entertaining or serving on a busy weeknight.
Prep Time7 mins
Cook Time10 mins
Total Time17 mins
Course: Entrees
Cuisine: Italian
Keyword: Seafood Recipes
Servings: 4 Servings
Calories: 190kcal

Ingredients

  • 1 tablespoon + 2 teaspoons olive oil divided
  • 1 red bell pepper seeded and thinly sliced
  • 1 orange bell pepper seeded and thinly sliced
  • 1 yellow bell pepper seeded and thinly sliced
  • 1/4 cup water
  • 1/2 teaspoon kosher salt divided
  • 4 5 ounces each salmon fillets
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup basil pesto
  • 1/4 cup sliced almonds lightly toasted

Instructions

  • Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add red, orange and yellow bell pepper slices and cooking, stirring occasionally, until peppers starting to soften.
  • Add water and ¼ tsp salt. Cook until peppers are tender-crisp.
  • Remove peppers to a plate, tent with foil and keep warm.
  • Season salmon with ¼ tsp kosher salt and pepper.
  • Add remaining 1 tablespoon olive to the skillet, set over medium-high heat. Lay salmon fillets, skin side down, in the skillet and cook until the skin is crispy, about 3 minutes.
  • Turn over salmon fillets and cook for 2 minutes.
  • Turn salmon over so it is skin-side down again, spread 2 teaspoons pesto over the top of each fillet. Cover and cook until pesto is warm and salmon is just cooked through, about 1 minute.
  • Divide peppers between 4 plates and top with salmon fillets. Serve.

Nutrition

Serving: 1Portion | Calories: 190kcal | Carbohydrates: 9g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 486mg | Potassium: 252mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2335IU | Vitamin C: 130.6mg | Calcium: 60mg | Iron: 0.8mg