Pesto Crusted Salmon with Zucchini Noodles
6 servings
20 minutes
Salmon under a pesto crust with zucchini noodles is a refined dish of Italian cuisine that combines the freshness of seafood and the aroma of Mediterranean herbs. The tender salmon fillet baked under a velvety pesto paste acquires a rich flavor complemented by spicy notes of garlic and pine nuts. The zucchini noodles enriched with juicy tomatoes and caramelized red onions create a light and fresh side dish that perfectly highlights the fish's tenderness. This dish is ideal for a romantic dinner or festive gathering, impressing guests with its harmony of flavors and elegant presentation. Salmon with pesto is a true gastronomic delight embodying the balance between rich and delicate taste.
1
In a blender, turn basil, garlic cloves, olive oil, pine nuts, pecorino cheese, a pinch of salt and pepper, and lemon juice into a thick green pesto paste.
- Green basil: 100 g
- Garlic: 2 cloves
- Olive oil: 100 ml
- Pine nuts: 20 g
- Pecorino cheese: 50 g
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Grease a baking tray with butter, place skinless salmon fillet on it, previously salted and peppered. Spread a thin layer of pesto paste on the fish, about 2-3 mm. Place the tray in an oven preheated to 160 degrees for seventeen minutes.
- Butter: 20 g
- Salmon fillet: 1.5 kg
- Salt: to taste
- Ground black pepper: to taste
3
Heat a pan with sunflower oil in parallel. Use a vegetable peeler to slice zucchini into thin noodles and sauté them in hot oil for a minute. Then add finely chopped and sautéed red onion, crushed tomatoes, salt, pepper, and chopped parsley, mix, simmer for another minute, and remove from heat.
- Sunflower oil: 20 ml
- Courgette: 600 g
- Red onion: 0.5 head
- Tomatoes: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 10 g
4
Cut the fish into portion pieces, place zucchini with tomatoes on the plates, and top with salmon fillet.
