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Recipe of Salmon with Pistachio Pesto
Recipe

Salmon with Pistachio Pesto

40 min
20 min
Not so easy
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Salmon sealed with Pistachio Pesto and garnished with potatoes with Provencal alces. My mom was a fan of salmon and pistachios. I decided to make this pesto instead of the traditional Italian pesto for pasta.

Ingredients

4 servings
  • 4 slices of salmon loin raw with skin of 180 grs. approximately
  • 100 grams of pistachio without skin and skin
  • 1/2 Cup of extra virgin olive oil
  • 3 potatoes Cooked and cut into cubes
  • 1 bunch of chard chopped up
  • sea ​​salt to taste
  • garlic salt to taste
  • black pepper to taste
  • 1 tablespoon of basil crushed
  • 1 tablespoon of marjoram crushed
  • 1 tablespoon of thyme crushed

    Preparation

    SALMON In a pan heat 3 tablespoons of the olive oil and seal the salmon starting on the skin until golden brown. Subsequently, seal the other 3 sides leaving the center slightly raw. Reserve.
    PESTO In a processor, mix the pistachios, the rest of the olive oil, the herbs, the salt with garlic and the pepper. A homogeneous paste should remain without completely crushing the pistachios. Check seasoning. Reserve.
    GARNISH In a pan place a little olive oil. Add the potatoes in cubes with the chard. Season with sea salt, pepper and a little Basil. Reserve.

    PRESENTATION

    Place the sealed salmon with a portion of the potatoes and Swiss chard. Pour the pistachio pesto over the salmon without bathing it completely. To serve.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    526
    kcal
    26%
    Carbohydrates
    36.3
    g
    12%
    Proteins
    8.8
    g
    18%
    Lipids
    40.2
    g
    62%
    Fiber
    7.9
    g
    16%
    Sugar
    3.2
    g
    3.6%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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