Pan-Seared Salmon with CoQ10 Boosting Spinach Pesto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nutrient-dense salmon dish served with a vibrant spinach pesto rich in antioxidants to support energy and cell health. This French recipe, ready in about 25 minutes, pairs salmon fillets, fresh spinach leaves, fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and sear for 4-5 minutes until the edges are crispy and the skin releases easily, then flip and cook for another 3 minutes until medium doneness.
  3. Step 3: While salmon cooks, combine 2 cups fresh spinach leaves, 1/2 cup fresh basil leaves, 1/4 cup pine nuts, and 2 minced garlic cloves in a food processor. Pulse until finely chopped.
  4. Step 4: With the processor running, slowly drizzle in 1/3 cup extra virgin olive oil until smooth and emulsified.
  5. Step 5: Add 1/4 cup grated Parmesan cheese and 1 tbsp lemon juice to the pesto, then pulse once more to combine.
  6. Step 6: Adjust seasoning with a pinch of salt if needed, then serve each salmon fillet topped with 2 tbsp spinach pesto.

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