Pesto salmon recipe made with garlic, crunchy nuts, and juicy fresh tomatoes. This combination goes so well together that the flavorful meal is guaranteed.
Gather the ingredients—Preheat the oven at 350F degrees.
Make the pesto. Wash and dry chard, remove stems. In a food processor, place chard, nuts, olive oil, garlic, and pulse for 2 minutes until combined and it looks like pesto-sauce texture.
Prep the salmon. Wash, pat dry, and using kitchen shears slice salmon into four fillets.
Fry the salmon. Heat cast-iron skillet on medium-high heat. Add olive oil, arrange fillet, and fry for 3 minutes on each side.
Bake. Once each side is slightly browned, add pesto sauce on top of each fillet. Place in the preheated oven and bake for 15 minutes on a middle rack.
Serve. Slice tomatoes, add to the pan on top of the salmon before serving.
Notes
Don’t overcook the fish. To check if salmon is cooked, use a food thermometer. The internal temperature of the cooked salmon should be 145F degrees. If checking with a fork, the salmon should flake easily in the thickest part.If possible, choose wild-caught salmon.Fry salmon first. It will help to keep the sturdy texture and make salmon skin more flavorful.Use quality olive oil.