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Serves 1
Being
intimidated to cook fish is no longer a valid reason to stay out of
your kitchen. This recipe is so easy you'll be inviting people over
night after night to show off your new skills, and they'll be begging
for the recipe.
1 cup fresh
basil leaves, packed
1
tablespoon pine nuts, toasted
2
tablespoons grated Parmesan cheese
1 small
clove garlic, peeled and chopped (or use a garlic press)
2
tablespoons extra-virgin olive oil
2
tablespoons water
Juice of
half a lemon
Salt and
pepper to taste
Non-stick
cooking spray
1, 4-6
ounce salmon filet, pin bones removed (These are the bones in the
middle of the filet. You can have your fish guy (aka fishmonger) pull
them out for you, or it's just as easy to do it yourself with a clean
pair of needle-nose pliers)
1. Preheat
the oven to 350 degrees.
2. To
prepare the pesto: combine the basil, pine nuts, parmesan cheese,
garlic, olive oil, water, lemon juice, salt and pepper in a blender or
food processor. Blend until smooth (you may need to add a splash of
water so that it blends well). This will be more pesto than you need,
so keep it in your fridge for up to a week. You can also store it in
the freezer and pull it out for a quick pasta dinner.
3. Coat an
oven-safe baking dish or baking sheet with non-stick cooking spray.
4. Season
both sides of the salmon with salt and pepper and place it into the
baking dish.
5. Spoon a
generous tablespoon of the pesto on top of the salmon and bake for 7-10
minutes, or until the salmon is medium rare. For a light meal serve
with a simple salad of mixed baby greens, cherry tomatoes, lemon juice
and extra-virgin olive oil. |
