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.
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
- ¼ cup water
- ½ teaspoon kosher salt divided
- 4 5 ounces each salmon fillets
- ¼ teaspoon freshly ground black pepper
- ⅓ cup basil pesto
- ¼ 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 teaspoon salt. Cook until peppers are tender-crisp.
- Remove peppers to a plate, tent with foil and keep warm.
- Season salmon with ¼ teaspoon 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
