Serve with a green vegetable or a mixed green salad.
Ingredients
1 tablespoon extra-virgin olive oil
2 (6-oz) salmon fillets, skin removed and patted dry with paper towels
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
1 clove garlic, minced
1 medium shallot, finely chopped
1/2 cup diced fresh tomatoes (seeds removed)
1/2 cup heavy cream
2 tablespoons grated Parmesan
1 tablespoon prepared basil pesto
Thin Spaghetti, cooked
Directions
In a medium skillet over medium heat, heat the oil. Season salmon all over with salt and pepper.
When the oil begins to shimmer, add the salmon skin-side up and cook until deeply golden, about 6 minutes.
Turn over and cook 2 minutes more. Transfer to a plate.
Reduce the heat to low and add the butter. When the butter melts, stir in the garlic and cook 1 minute. Add the shallot and cook until tender.
Add the chopped tomato and season with salt and pepper. Cook until the tomatoes soften.
Stir in the heavy cream, parmesan, and pesto and bring mixture to a simmer.
Reduce heat to low and simmer until the sauce is slightly thickened, about 2 minutes.
Return the salmon back to the skillet and spoon the sauce over the fish. Simmer until the salmon is cooked through, about 2-3 minutes more.
Place some cooked spaghetti on each serving plate and place the salmon on top. Pour the sauce in the skillet over the fish and spaghetti.
Animalcouriers
Mmm, using the pesto is a great idea.
Marisa Franca
Salmon is one of our favorite fish especially dressed with pesto. We had that idea from my mamma who would always make pesto to put on our grilled fish.BTW — hope Michael stays away from your shore.
Jovina Coughlin
Thanks. We are watching it closely. so close that it can turn our way pretty quickly
For the Love of Cooking
Looks tasty!
Our Growing Paynes
Beautifully cooked salmon! My favourite fish. 🙂
rhutcheson28
Really good.
While finishing the sauce, a bottle of walnut oil fell from an overhead cabinet and shattered, spreading tiny shards all over, including into the sauce. I had to discard all of the solids after straining the sauce, and it was still good. No telling how great it would have been with the tomatoes, shallots and garlic. I’ll find out next time I make this.
Jovina Coughlin
Oh my. Good that you were able to save some of it and you even invented a new version. Thanks for letting me know you liked this recipe and for making it.