Split Pea Soup
Pesto Salmon
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I’m obsessed with pesto sauce and love to pair it with a juicy, flaky salmon fillet. As delicious as it is, it’s also super fast to make. I’m partial to serving it over zoodles (zucchini noodles)!
Photos by Aleksey Zozulya
Photos by Aleksey Zozulya
| Prep Time | 5 minuttes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
THE SALMON
- 4 salmon fillets skin on or off,
1-inch -thick - coconut aminos low-sodium soy sauce, or tamari, for brushing on the salmon
THE PESTO
- 1 1/2 cups loosely packed fresh basil leaves
- 3 garlic cloves lightly smashed
- 1/2 cup grated parmesan cheese
- 1/3 cup extra-virgin olive oil or 1 ripe avocado peeled and pitted, plus 2 tablespoons cold water
- 1/4 cup pine nuts raw cashews, walnuts, almonds, or shelled pistachio nuts
Ingredients
THE SALMON
THE PESTO
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Instructions
- Place the trivet in the Instant Pot and pour in
1 cup of water. Place a parchment round on the trivet and lay the salmon on the parchment (it’s okay if the fillets rest on each other). - Lightly brush coconut aminos on the top of each salmon fillet.
- Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 4 minutes. Quick release when done.
- Meanwhile, make the pesto by combining all the ingredients in a food processor or blender and pureeing until it reaches the consistency you desire.
- When done cooking, carefully remove the trivet and rest the salmon on a plate. Brush the pesto on each fillet and serve.
Recipe Notes
JEFF’S TIP: If you’re using frozen salmon fillets, increase the pressure cooking time to 6 minutes.
Per serving
Calories: 519
Fat: 37.4g
Carbs: 2.3g
Sodium: 26.4mg
Protein: 46.2g
Fiber: 0.4g
Sugars: 0.3g
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