Seared Salmon with Pistachio Pesto and a side of Potatoes with Swiss Chard Provencal.
My mom was a fan of salmon and pistachios. I decided to make this pesto instead of the traditional Italian pesto for pasta.
4 slices salmon fillet, raw with skin, approximately 180 g
100 grams pistachios, without shell and skin
1/2 cups extra virgin olive oil
3 potatoes, cooked and diced
1 bunch chard, sliced
sea salt, to taste
garlic salt, to taste
pepper, to taste
1 tablespoon basil, crushed
1 tablespoon marjoram, crushed
1 tablespoon thyme, crushed
Preparation
40 mins
20 mins
Medium
SALMON
In a skillet, heat 3 tablespoons of olive oil and sear the salmon starting with the skin until golden brown. Then, sear the other 3 sides, leaving the center slightly rare. Set aside.
PESTO
In a food processor, mix the pistachios, the remaining olive oil, the herbs, garlic salt, and pepper. It should form a homogeneous paste without completely grinding the pistachios. Check seasoning. Set aside.
SIDE DISH
In a skillet, place a little olive oil. Add the diced potatoes along with the Swiss chard. Season with sea salt, pepper, and a little basil. Set aside.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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