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Seared Salmon with Red Pepper Pesto

by on September 21, 2011 in Main Courses September 21, 2011 Main Courses
See post on Bev Weidner’s site!
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Level: Easy

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Description

You’ll feel healthier just looking at this plate.

Ingredients

  • 1 whole Large (jarred) Roasted Red Pepper, Rinsed And Roughly Chopped
  • 8 whole Almonds, Toasted
  • 1 clove Garlic, Roughly Chopped
  • 1 Tablespoon Tomato Paste
  • 3 Tablespoons Extra Virgin Olive Oil, Divided
  • ½ pounds Asparagus, Ends Trimmed
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • 2 whole Salmon Fillets
  • 4 cups Baby Spinach

Preparation

In a small food processor, blitz the pepper, almonds, garlic, tomato paste and 1 tablespoon oil. Set aside.

Heat the remaining 2 tablespoons oil over medium-high. Add the asparagus, sprinkle with salt and pepper; saute 4 minutes. Remove from the pan and set aside to keep warm.

Sprinkle both sides of the salmon fillets with salt and pepper. Add to the pan (add a little more oil if needed) and sear on both sides until lightly browned on the outside and flaky on the inside.

Serve salmon on a bed of spinach and asparagus. Top with red pepper pesto.

Don’t you feel healthier already? I KNOW.

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