Definitely a keeper, this is another one of the recipes that my sister Marla Payne recommended. She found the recipe on Skinnytaste blog but then adapted it to use pesto instead of basil. Marla prepared it in an air fryer; I used the oven method. Recipe is easily adjusted for more or less servings.
Pesto-Parmesan Salmon 2 servings
Olive oil
2 salmon filets, skin removed (about 5 oz. each)
1/4 large lemon
Kosher salt
Coarsely ground black pepper
About 1 1/2 tablespoons mayonnaise
About 1 tablespoon pesto (purchased or homemade)
About 1 1/2 tablespoons grated Parmesan cheese
Oven directions:
- Preheat the oven to 425° F. Spritz or brush a sheet pan with olive oil.
- Season the salmon with lemon juice, salt and pepper.
- In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
- Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
- Bake about 10 to 12 minutes*, depending on thickness of the salmon.
*Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. To test for doneness, use a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.
Air Fryer directions:
- Preheat air fryer to 400° F. Spritz the basket with olive oil.
- Season the salmon with lemon juice, salt and pepper.
- In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
- Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
- In batches, air fry 7 minutes*, or longer depending on thickness of the salmon.
Recipe without photos . . .
Pesto-Parmesan Salmon 2 servings
Olive oil
2 salmon filets, skin removed (about 5 oz. each)
1/4 large lemon
Kosher salt
Coarsely ground black pepper
About 1 1/2 tablespoons mayonnaise
About 1 tablespoon pesto (purchased or homemade)
About 1 1/2 tablespoons grated Parmesan cheese
Oven directions:
Preheat the oven to 425° F. Spritz or brush a sheet pan with olive oil.
Season the salmon with lemon juice, salt and pepper.
In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
Bake about 10 to 12 minutes*, depending on thickness of the salmon.
*Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. To test for doneness, use a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.
Air Fryer directions:
Preheat air fryer to 400° F. Spritz the basket with olive oil.
Season the salmon with lemon juice, salt and pepper.
In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
In batches, air fry 7 minutes*, or longer depending on thickness of the salmon.
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