Other

Pea Pesto Salmon


Ingredients

  • One 13-ounce pouch Libby's sweet peas
  • 2 salmon fillets
  • 1 Cup basil
  • 1/2 Cup flat-leaf parsley
  • 1/2 Cup pine nuts
  • 1/4 Cup pecorino cheese
  • 1/4 Cup olive oil
  • 1/4 Cup lemon juice
  • 2 cloves garlic

Directions

Drizzle some olive oil and sea salt across 2 fillets of salmon and bake at 400 degrees F in an oven-proof dish for approximately 15 minutes (cook time depends of size of fillet).

In a food processor or high powered blender, combine Libby’s peas, basil, flat leaf parsley, pine nuts, pecorino, garlic, olive oil, lemon, and kosher salt.

Blend until a chunky texture is achieved.

Spoon the pesto across the salmon fillet.

Note: Our example is served with forbidden rice cooked according to package directions.

Nutritional Facts

Servings2

Calories Per Serving1476

Folate equivalent (total)153µg38%

Riboflavin (B2)0.8mg46.1%


Recipe Summary

  • 8 ounces pappardelle
  • 1 cup frozen peas
  • 2 teaspoons olive oil
  • 1 (12-ounce) skinless salmon fillet
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • ¾ cup heavy cream
  • 2 ounces cream cheese
  • ½ cup prepared pesto
  • 2 teaspoons lemon zest

Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas drain.

Meanwhile, heat a large nonstick skillet over medium-high heat add olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate flake into large pieces with a fork.

Heat another large nonstick skillet over medium-high heat. Add cream, and simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low add cream cheese and pesto, whisking until smooth. Stir in pasta and peas cook 1 minute, tossing frequently. Remove from heat, and gently stir in salmon, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.


Recipe Summary

  • 8 ounces pappardelle
  • 1 cup frozen peas
  • 2 teaspoons olive oil
  • 1 (12-ounce) skinless salmon fillet
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • ¾ cup heavy cream
  • 2 ounces cream cheese
  • ½ cup prepared pesto
  • 2 teaspoons lemon zest

Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas drain.

Meanwhile, heat a large nonstick skillet over medium-high heat add olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate flake into large pieces with a fork.

Heat another large nonstick skillet over medium-high heat. Add cream, and simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low add cream cheese and pesto, whisking until smooth. Stir in pasta and peas cook 1 minute, tossing frequently. Remove from heat, and gently stir in salmon, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.


Recipe Summary

  • 8 ounces pappardelle
  • 1 cup frozen peas
  • 2 teaspoons olive oil
  • 1 (12-ounce) skinless salmon fillet
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • ¾ cup heavy cream
  • 2 ounces cream cheese
  • ½ cup prepared pesto
  • 2 teaspoons lemon zest

Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas drain.

Meanwhile, heat a large nonstick skillet over medium-high heat add olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate flake into large pieces with a fork.

Heat another large nonstick skillet over medium-high heat. Add cream, and simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low add cream cheese and pesto, whisking until smooth. Stir in pasta and peas cook 1 minute, tossing frequently. Remove from heat, and gently stir in salmon, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.


Recipe Summary

  • 8 ounces pappardelle
  • 1 cup frozen peas
  • 2 teaspoons olive oil
  • 1 (12-ounce) skinless salmon fillet
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • ¾ cup heavy cream
  • 2 ounces cream cheese
  • ½ cup prepared pesto
  • 2 teaspoons lemon zest

Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas drain.

Meanwhile, heat a large nonstick skillet over medium-high heat add olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate flake into large pieces with a fork.

Heat another large nonstick skillet over medium-high heat. Add cream, and simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low add cream cheese and pesto, whisking until smooth. Stir in pasta and peas cook 1 minute, tossing frequently. Remove from heat, and gently stir in salmon, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.


Recipe Summary

  • 8 ounces pappardelle
  • 1 cup frozen peas
  • 2 teaspoons olive oil
  • 1 (12-ounce) skinless salmon fillet
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • ¾ cup heavy cream
  • 2 ounces cream cheese
  • ½ cup prepared pesto
  • 2 teaspoons lemon zest

Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas drain.

Meanwhile, heat a large nonstick skillet over medium-high heat add olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate flake into large pieces with a fork.

Heat another large nonstick skillet over medium-high heat. Add cream, and simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low add cream cheese and pesto, whisking until smooth. Stir in pasta and peas cook 1 minute, tossing frequently. Remove from heat, and gently stir in salmon, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.


Recipe Summary

  • 8 ounces pappardelle
  • 1 cup frozen peas
  • 2 teaspoons olive oil
  • 1 (12-ounce) skinless salmon fillet
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • ¾ cup heavy cream
  • 2 ounces cream cheese
  • ½ cup prepared pesto
  • 2 teaspoons lemon zest

Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas drain.

Meanwhile, heat a large nonstick skillet over medium-high heat add olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate flake into large pieces with a fork.

Heat another large nonstick skillet over medium-high heat. Add cream, and simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low add cream cheese and pesto, whisking until smooth. Stir in pasta and peas cook 1 minute, tossing frequently. Remove from heat, and gently stir in salmon, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.


Recipe Summary

  • 8 ounces pappardelle
  • 1 cup frozen peas
  • 2 teaspoons olive oil
  • 1 (12-ounce) skinless salmon fillet
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • ¾ cup heavy cream
  • 2 ounces cream cheese
  • ½ cup prepared pesto
  • 2 teaspoons lemon zest

Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas drain.

Meanwhile, heat a large nonstick skillet over medium-high heat add olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate flake into large pieces with a fork.

Heat another large nonstick skillet over medium-high heat. Add cream, and simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low add cream cheese and pesto, whisking until smooth. Stir in pasta and peas cook 1 minute, tossing frequently. Remove from heat, and gently stir in salmon, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.


Recipe Summary

  • 8 ounces pappardelle
  • 1 cup frozen peas
  • 2 teaspoons olive oil
  • 1 (12-ounce) skinless salmon fillet
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • ¾ cup heavy cream
  • 2 ounces cream cheese
  • ½ cup prepared pesto
  • 2 teaspoons lemon zest

Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas drain.

Meanwhile, heat a large nonstick skillet over medium-high heat add olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate flake into large pieces with a fork.

Heat another large nonstick skillet over medium-high heat. Add cream, and simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low add cream cheese and pesto, whisking until smooth. Stir in pasta and peas cook 1 minute, tossing frequently. Remove from heat, and gently stir in salmon, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.


Recipe Summary

  • 8 ounces pappardelle
  • 1 cup frozen peas
  • 2 teaspoons olive oil
  • 1 (12-ounce) skinless salmon fillet
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • ¾ cup heavy cream
  • 2 ounces cream cheese
  • ½ cup prepared pesto
  • 2 teaspoons lemon zest

Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas drain.

Meanwhile, heat a large nonstick skillet over medium-high heat add olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate flake into large pieces with a fork.

Heat another large nonstick skillet over medium-high heat. Add cream, and simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low add cream cheese and pesto, whisking until smooth. Stir in pasta and peas cook 1 minute, tossing frequently. Remove from heat, and gently stir in salmon, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.


Recipe Summary

  • 8 ounces pappardelle
  • 1 cup frozen peas
  • 2 teaspoons olive oil
  • 1 (12-ounce) skinless salmon fillet
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • ¾ cup heavy cream
  • 2 ounces cream cheese
  • ½ cup prepared pesto
  • 2 teaspoons lemon zest

Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas drain.

Meanwhile, heat a large nonstick skillet over medium-high heat add olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate flake into large pieces with a fork.

Heat another large nonstick skillet over medium-high heat. Add cream, and simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low add cream cheese and pesto, whisking until smooth. Stir in pasta and peas cook 1 minute, tossing frequently. Remove from heat, and gently stir in salmon, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.


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