Description
Pan-seared salmon gets a vibrant boost from a creamy sunflower seed pesto. Crisp broccoli adds a perfect side for a satisfying dinner.
Ingredients
Units
Scale
- 1/4 cup toasted sunflower seeds
- 1/4 cup basil leaves
- 1/2 tbsp fresh dill
- 1/2 tbsp olive oil
- 2 tbsp (30 ml) fresh squeezed lemon juice, from 1/2 lemon
- 1 tbsp (15 ml) chopped green onion (about 1 stem)
- 1 clove minced garlic
- 1 tbsp (15 ml) mayonnaise
- 1 head of broccoli, sliced into small florettes - keep as much as the stem intact as possible
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1 tsp olive oil
- 4 salmon fillets
- Sea salt and fresh cracked pepper
- Sunflower seeds and dill, for garnish
Instructions
- Preheat oven to broil (500°F/260°C), positioning a rack at the very top. If your oven broils very hot, lower the rack one notch. Line a baking tray with parchment paper.
- Place sunflower seeds, basil leaves, dill, olive oil, lemon juice, green onion, and garlic in a blender. Blend until smooth and creamy. Pour into a small bowl, stir in mayonnaise, and season with sea salt. Thin with water if desired.
- Lay broccoli on the prepared baking sheet. Drizzle with oil, sprinkle with sea salt, and roast on the top rack for 10 minutes, or until dark and crispy.
- Heat oil in a non-stick frying pan over medium-high heat. Season salmon fillets with salt and pepper; place skin-side down in the pan and sear for 3 minutes, or until skin crisps.
- Lower oven temperature to 320°F (160°C). Open the oven door and let cool for 1 minute. Place salmon in the oven and bake for 5 minutes, or until the internal temperature reaches 140°F (60°C).
- Serve salmon topped with pesto and broccoli on the side. Garnish with sunflower seeds and dill sprigs, if desired.
Notes
- For a richer pesto, use a higher-quality mayonnaise or substitute with crème fraîche.
- To prevent overcooking the salmon, use a meat thermometer to ensure it reaches 140°F (60°C) internal temperature.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 450
- Sugar: 5
- Sodium: 350
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 35
- Cholesterol: 100