Let me start by saying that I am NOT a seafood lover. Believe me I want to be! I am hoping that I am slowly turning into one. Although I still feel really far from liking sushi. Sushi just sounds so hip and sophisticated to me. But every time I try it, I want to act like one of my kids and spit it out back onto my plate. Don’t worry I act super grown up and chug it down with an entire glass of water, not calling any attention to myself;) Last time I went to a sushi restaurant I ordered chicken, and I am pretty sure the waitress laughed, or maybe gasped a little bit. I thought, “it’s ok, it’s on the menu, so go ahead and order it.” But as I looked around of course not one person was eating anything other than SUSHI! Maybe because it was a sushi restaurant. I am pretty sure they had to go find a chicken to kill or run to the grocery store to get one for me because it took F.O.R.E.V.E.R. So believe me, I want to like seafood, it would make my life easier (and the people at the sushi restaurants), so slowly I will make the switch.
But this is not sushi. This is salmon. And I actually like it! I am pretty obsessed with this Pesto Mozzarella Chicken, so I figured I could try salmon covered in pesto too! I have been eating a lot less cheese lately so most of the time I just have the chicken with the pesto and tomato, so I was planning on doing that with the salmon until I googled “pesto salmon” just to see if there were any other ideas and found a picture with crumbled pecans on top. Um… yes please! I still think just putting sliced tomatoes on top would be excellent as well. Or do like I did, and use the remaining pesto for the Pesto Chicken with tomatoes the next night. It’s pretty hard for me to get sick of pesto.
And served with a side of sweet potatoes fries and asparagus. I mean, come on!
You might also like:
- Salmon (how ever much you need for your family)
- 4 tablespoons chopped pecans
- 2 cups fresh basil leaves, packed
- 1/4 cup Olive oil
- 1/2 Parmesan Cheese (you can choose not to add this as well)
- 1/4 cup Pine Nuts
- 2 cloves garlic, minced
- salt and pepper to taste
- Preheat the oven to 400 degrees.
- Grease a baking sheet, and place salmon skin side down.
- Spread pesto over salmon and sprinkle pecans over the top.
- Bake for about 15 minutes or until the salmon flakes easily when poked. Adjust the time according the to thickness of your fish.
- Enjoy with your choice of vegetables or potatoes.