Pan-Seared Salmon with Sun-Dried Tomato Pesto
A vibrant pan-seared salmon dish served with a tangy sun-dried tomato pesto, inspired by fresh Mediterranean flavors. This mediterranean-inspired seafood (mediterranean) ready in about 20 minutes blends 6 oz each salmon fillets, olive oil, sun-dried tomatoes (packed in oil) 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 380 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.
Ingredients
- 4 pieces, 6 oz each salmon fillets
- 3 tbsp olive oil
- 1/2 cup sun-dried tomatoes (packed in oil)
- 1/4 cup fresh basil leaves
- 2 tbsp pine nuts
- 1/4 cup Parmesan cheese, grated
- 2 minced garlic cloves
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the salmon skin-side down. Cook for 4-5 minutes until the edges are crispy and golden, then flip and cook another 3-4 minutes until cooked through but still moist.
- Step 2: While the salmon cooks, combine 1/2 cup sun-dried tomatoes, 1/4 cup fresh basil leaves, 2 tbsp pine nuts, 1/4 cup grated Parmesan cheese, 2 minced garlic cloves, 1 tbsp lemon juice, and 1 tbsp olive oil in a food processor. Pulse until coarsely blended into a vibrant pesto with small chunks remaining.
- Step 3: Remove the salmon from heat and let rest for 2 minutes. Plate each fillet and spoon 2 tbsp of the sun-dried tomato pesto over the top, serving immediately with a wedge of lemon on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does 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 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 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 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 Pan-Seared Salmon with Sun-Dried Tomato Pesto?
Mediterranean 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.
