I recently won a three month subscription to The Six O’Clock Scramble. I could go on and on about how much I’m enjoying this service, but I’ll save that for another blog post. Right now, I’m going to tell you about this simple and delicious grilled salmon and fresh herb pesto recipe I got from it.
Salmon was on sale this week, plus my basil is growing faster than I can use it, so this recipe was perfect.
The salmon is very simply grilled with a little oil, salt and pepper. Then this delicious pesto is served on top.
My son decided the pesto made an excellent dip for the sourdough bread I served with dinner. He was right.
The extra pesto can also be frozen and saved for later.
Grilled Salmon with Fresh Herb Pesto
- 1 - 1 1/2 lb salmon fillet
- 1 tsp olive oil
- 1/4 tsp salt or to taste
- 1/8 tsp ground black pepper or to taste
Fresh Herb Pesto
- 1/4 c fresh herbs, including any combination of basil, cilantro, parsley, and chives, coarsely chopped
- 2 Tbsp extra virgin olive oil
- 1 Tbsp water
- 2 Tbsp lemon juice
- Zest from 1/2 a lemon
- 1 1/2 Tbsp pine nuts
- 1 tsp honey
- Preheat the grill to medium-high heat. Brush the top and sides of the salmon with 1 tsp olive oil and season with salt and pepper.
- In a blender or food processor, puree herbs, 2 Tbsp extra virgin olive oil, water, lemon juice, lemon zest, pine nuts and honey. Transfer the mixture to a small serving bowl.
- Grill the fish on top of aluminum foil or a grilling tray for about 10 minutes without flipping it until it flakes easily and is no longer dark pink in the middle. (Alternatively, bake the fish in the oven at 400 degree for 12-15 minutes until it is cooked through.)
- When the fish is done, slide a thin spatula between the fish and skin, allowing the skin to stick to the foil or tray. Transfer the fish to a serving plate. Serve topped with herb pesto.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 6 Serving Size 4 oz
Amount Per ServingCalories 302Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 71mgSodium 168mgCarbohydrates 2gFiber 0gSugar 1gProtein 26g
To freeze the leftover pesto, I spooned it into one of my baby food freezer trays, put the lid on, and popped it in the freezer overnight. By morning, I was able to pop the cubes of pesto out of the freezer tray and into a labeled freezer bag.
To thaw, you can either toss a cube or two with hot pasta or allow to thaw in the refrigerator.
It’s a great way to enjoy fresh herbs all summer and winter.