13-Minute Meals: Stacked Pesto Salmon - 13 WTHR Indianapolis

13-Minute Meals: Stacked Pesto Salmon

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Recipe by Chef Suzanne

PESTO

1 cup fresh basil
2 whole garlic gloves, minced
1/8 cup sunflower seeds
¼ Parmesan Cheese
¼ cup olive oil
Salt and pepper to taste

Combine basil, garlic and seeds.  Add remaining ingredients and place in blender or pulse in food processor.  If you are storing place a little olive oil over and cover.  Makes approximately ½ cup.

PUFF PASTRY

Cut in squares and bake according to directions.

MAIN

4 fresh salmon filets, approximately 6 oz. each
½ lemon sliced
3 tablespoons butter
2 tablespoons fresh dill
1 tomato, sliced thinly
Salt and Pepper 

Place 4 fresh salmon filets on a baking dish.  Salt and pepper and drizzle with lemon juice.  Place in 350 oven until internal temperature reaches 135-140 degrees, pull and it will reach 145.    Place cooked puff pastry on plate, top with salmon, top with pesto and slice tomato, and drizzle with dill butter sauce.  Dill butter sauce is optional!

 

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