Description
This Salmon in Creamy Red Pesto Sauce is a delicious Italian-inspired main course featuring tender salmon fillets cooked to perfection and coated in a rich, flavorful sauce made from sun-dried tomato pesto, heavy cream, garlic, and Parmesan cheese. Finished with fresh basil and a squeeze of lemon, this dish is perfect for a quick yet elegant weeknight dinner or a special occasion.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin-on or skinless, about 6 ounces each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup sun-dried tomato pesto (store-bought or homemade)
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil (plus more for garnish)
- Juice of ½ lemon
Instructions
- Season and sear the salmon: Season the salmon fillets on both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the salmon, skin-side down if applicable, and sear for 4–5 minutes per side, or until golden and just cooked through. Remove salmon and set aside.
- Prepare the sauce base: In the same skillet, reduce the heat to medium and add unsalted butter. Sauté minced garlic for 1 minute until fragrant, stirring frequently to prevent burning.
- Cook the tomatoes: Add the halved cherry tomatoes to the skillet and cook for 2–3 minutes until they soften slightly, releasing their juices into the sauce.
- Add pesto and cream: Stir in the sun-dried tomato pesto, then pour in the heavy cream and sprinkle the grated Parmesan cheese. Stir well to combine all ingredients evenly and simmer for 2–3 minutes until the sauce thickens slightly.
- Return salmon to skillet: Place the seared salmon fillets back into the skillet with the sauce, spooning sauce over the top. Simmer for another 2–3 minutes to warm through and allow flavors to meld.
- Finish and serve: Remove the skillet from heat, sprinkle chopped fresh basil over the salmon, and squeeze the juice of half a lemon on top. Serve hot with your choice of rice, pasta, or crusty bread.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- This dish pairs well with roasted vegetables, mashed potatoes, or zucchini noodles for a low-carb option.
- Add a pinch of red pepper flakes if you prefer a little heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
