Italian Pan-Seared Salmon with Sun-Dried Tomato Pesto

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Salmon fillets pan-seared to a crisp golden brown, topped with a vibrant sun-dried tomato pesto that adds rich, tangy flavor. This italian-inspired seafood ready in about 20 minutes blends (6 oz each) salmon fillets, sun-dried tomatoes (packed in oil), fresh basil leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a food processor, combine 1/3 cup sun-dried tomatoes (drained), 1/4 cup fresh basil leaves, 2 tablespoons pine nuts, 2 minced garlic cloves, 2 tablespoons olive oil, and 1 tablespoon lemon juice. Pulse until a coarse pesto forms. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Step 3: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and sear for 4-5 minutes until the skin is crisp and releases easily from the pan.
  4. Step 4: Flip the fillets and cook for an additional 3-4 minutes until salmon is cooked through and flakes easily with a fork.
  5. Step 5: Remove salmon from the pan, spoon 2 tablespoons of the sun-dried tomato pesto over each fillet, and serve immediately with a wedge of lemon.

Equipment for this recipe

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Frequently asked questions

How long does Italian Pan-Seared Salmon with Sun-Dried Tomato Pesto take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Italian Pan-Seared Salmon with Sun-Dried Tomato Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Italian Pan-Seared Salmon with Sun-Dried Tomato Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Pan-Seared Salmon with Sun-Dried Tomato Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian Pan-Seared Salmon with Sun-Dried Tomato Pesto?

Italian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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