It’s the last official weekend of the summer. 😦 As much as I love autumn, I know that the change of season also means we are getting closer to cold weather… which I absolutely dread. Ugh.
This meal bridges the summer and fall seasons. It was as torn as I am to leave summer behind and embrace the cooler weather! The salmon is smothered with summery fresh pesto accompanied by autumn-esque roasted sunshine squash and potatoes, as well as fabulous sautéed CSA chard on the side. The tomato salad was literally the icing on the cake (salmon)! 🙂 It was great to make with late summer tomatoes, backyard basil and fresh CSA vegetables.
This recipe was adapted from Food and Wine, contributed by Ian Knauer. I increased the proportion of sauce to salmon and used grape instead of cherry tomatoes. I am always a little bit nervous when cooking fish… I cooked the salmon for the 15 minutes as specified in the recipe, but next time would start checking the fish at 10 or 12 minutes. Such a healthy and fresh meal. 🙂
Yield: Serves 2
- 2 (8 ounce) wild salmon filets
- 1 garlic clove
- 1/4 cup pine nuts
- 1 cup basil leaves, plus 2 to 4 more leaves
- 1/4 cup extra-virgin olive oil, separated
- 1 pint cherry or grape tomatoes, halved or quartered
- 1 teaspoon red wine vinegar
- Kosher salt
- Freshly ground black pepper
- Preheat the oven to 350°F. ( I used the convection setting.)
- In a food processor with the motor running, drop the garlic clove into the feed tube and run the motor until it is finely chopped.
- Add the 1 cup of basil, pine nuts, and 1/4 teaspoon each salt and pepper, then pulse until finely chopped.
- With the motor running, pour in 3 tablespoons of the oil until combined.
- Place the salmon on an oiled baking sheet, then divide the basil mixture between the salmon, then top each filet with 2 small or one large basil leaf.
- Bake the salmon until just cooked through, about 10 to 15 minutes.
- While the salmon bakes, in a bowl, stir together the tomatoes, vinegar, 1/4 teaspoon each salt and pepper, and the remaining 1 tablespoon oil.
- Top the salmon with the tomato salad and serve.
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