The flaky texture of fresh wild salmon is a thing of beauty, and readily absorbs the rich flavor of pesto. However, the inclusion of standard pine nuts in pesto eliminates those with nut sensitivities from enjoying this tasty topping. Removing nuts from this dish doesn’t impact the flavor, but rather just makes it more available to those with food sensitivities.
- 1 cup fresh basil leaves
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 pinch of salt, generous
- 2 garlic cloves, minced
- 1 tsp coarse ground black pepper
- 2 tsp olive oil
- 2 fresh wild salmon fillets
- 1/4 cup white wine
- Blend together the basil, olive oil, lemon juice, salt, garlic, and ground black pepper until smooth. Drizzle it over the salmon fillet and let it marinade 30 minutes.
- Heat the 2 tsp of olive oil in a deep-bottomed frying pan on medium-high heat. Add the white wine and fish, and turn the heat down to medium.
- Cover the fish and let cook for 5 to 8 minutes, or until cooked through.
- Remove and serve over rice or fresh salad.
Amount Per Serving Calories 736Total Fat 49gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 38gCholesterol 129mgSodium 197mgCarbohydrates 5gFiber 1gSugar 1gProtein 63g