I finally found a way to not overcook salmon and for it to look pretty when it’s done–I haven’t had good results with baking and grilling it.

The only kind of salmon I buy is wild caught from Alaska. It has a deep orange color and is very oily, not like the farmed variety that is pink. Farmed salmon doesn’t have a color until it’s artificially added later, plus you’re not getting the omega 3s you get from wild salmon; it’s most likely full of toxins too.

I adapted this recipe from one a friend gave me that she found in Better Homes and Gardens magazine. I used black olives instead of green because that was all I had on hand.

One extra step I sometimes do that’s not in the recipe is to first briefly soak the fish in salt water (brine) before cooking to help it stay moist. I learned this trick from Cook’s Illustrated:

“Dissolve 1/2 cup of salt in 2 quarts of water in a large container. Submerge salmon in brine and let stand at room temperature for 15 minutes. Remove salmon from brine and pat dry with paper towels.” I prefer to quickly rinse the salt off as I don’t want the fish to taste too salty.

 

 

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Print Recipe
Pan-Seared Salmon with Tomato Pesto
seared salmon with tomato basil presto recipe
Course Main Dish
Prep Time 15
Cook Time 15
Servings
Course Main Dish
Prep Time 15
Cook Time 15
Servings
seared salmon with tomato basil presto recipe
Instructions
  1. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add salmon. Cook for 4 to 6 minutes per 1/2 inch thickness of fish or until just flakes when tested with a fork, turning once. Transfer to a serving platter. Cover, keep warm.
  2. For tomato pesto, add remaining oil to skillet. Add onion and dried tomatoes, cook and stir for 3-4 minutes or until tender. Stir in cherry tomatoes, olives, basil, and crushed red pepper. Stir to heat through. Season to taste with salt.
  3. Spoon tomato mixture over salmon. Top with additional fresh basil.
Recipe Notes

EACH SERVING: 376 cal, 26 g fat, 78 mg chol, 389 mg sodium, 6 g carb, 2 g fiber 29 p pro.

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