20 Minute Pan-Seared Salmon with Arugula Pesto
User Reviews
5
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Prep Time
6 mins
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Cook Time
10 mins
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Total Time
16 mins
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Servings
4
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Calories
314 kcal
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Course
Main Course
20 Minute Pan-Seared Salmon with Arugula Pesto
Description
"20 Minute Pan-Seared Salmon with Arugula Pesto" begins with making a sauce by processing fresh arugula, the green parts of scallions, lemon juice, sour cream, mayonnaise, garlic, and spices until smooth. This combination yields a lively, creamy pesto with peppery and citrus notes. The salmon filets are patted dry and lightly dusted with flour before being coated with the pesto primarily on the skin side.
Cooking is done over high heat in a skillet with olive oil, starting skin side down to develop a crisp sear. The salmon is flipped briefly after seasoning the top with salt, pepper, a flour dusting, and additional pesto, then rested briefly in the pan to finish cooking gently. The contrast between the crispy skin side with pesto and the tender center is the highlight of this dish.
Serving with fresh lemon wedges and extra arugula complements the bright herbaceous pesto and the richness of salmon. The recipe balances creamy, tangy, and savory elements, making it suitable for an approachable yet flavorful home-cooked fish course.
Ingredients
- 3 cups arugula packed
- green onion roughly chopped, top half of one bunch
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 clove garlic
- 1/8 teaspoon black pepper or more to taste
- 1/4 teaspoon salt or more to taste
- 1/2 teaspoon basil dried
- pinch red pepper flakes use at least 1/8 teaspoon if you want a kick
- 4-6 salmon filets
- salt
- black pepper
- 1/2 teaspoon flour per filet
- 1 tablespoon olive oil
- lemon for serving, fresh, wedges
- arugula to serve with, more
Instructions
- First make the pesto. Add arugula, green onions, lemon juice, water, sour cream, mayonnaise, garlic, pepper, salt, basil, and red pepper flakes to a food processor. Pulse until smooth. Taste it and see what you think!
- Pat salmon filets dry and sprinkle the skin side with salt and pepper. Dust each filet with about a half teaspoon flour.
- Spread each with about 1 teaspoon of the arugula pesto.
- Heat olive oil in a large skillet over high heat.
- When the oil is very hot, place 2-3 salmon filets skin (and pesto) side down in the hot skillet. (Don't crowd the pan, you don't want them to steam. Do it in batches if you don't have room. I used a 12-inch skillet and only did 3 at a time.)
- Cook over high heat for 1 1/2 to 2 minutes, or until there is a nice sear on the bottom. Sprinkle the top with salt and pepper, flour, and another teaspoon of pesto, then flip.
- Cook for 30 seconds to 1 minute and then remove from heat. Let sit in the pan for another couple minutes.
- Serve on a bed of arugula, with a fresh squeeze of lemon and a few spoonfuls of the pesto.
- This is really great with a green salad, crusty bread, roasted potatoes, or even some simple pasta.
Notes
- Use only the green parts of scallions for the pesto and wash them before chopping to avoid grit.
- If more heat is desired, increase the red pepper flakes in the pesto accordingly.
- Cook salmon filets in batches if needed to avoid crowding the pan and steaming instead of searing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 314kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Potassium | 945mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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