Pesto Salmon with Roasted Artichoke Hearts
Find easy and simple Pesto Salmon with Roasted Artichoke Hearts Recipe with a fusion of traditional and contemporary flavors. Pesto Salmon with Roasted Artichoke Hearts is a common dish to find in Bone Foods category. Enhance your cooking journey and enjoy creating Pesto Salmon with Roasted Artichoke Hearts recipe with available user-friendly instructions in English Recipes.
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2 cup(s) basil, fresh, leaves
1 tablespoon nuts, walnuts, chopped
3 clove(s) garlic, minced
1/4 teaspoon salt, Kosher, (optional)
1 can(s) artichoke hearts, (16 ounces) rinsed and drained, or 1 package (9 ounces) frozen, rinsed and thawed
1 large tomato(es), diced
1 teaspoon thyme, fresh, leaves, chopped
pepper, black ground
12 ounce(s) fish, salmon, wild, (2, 6-ounce fillets), skin removed
1 tablespoon oil, olive
How to make Pesto Salmon with Roasted Artichoke Hearts
METHOD:
Preheat the oven to 350ºF. Line an 8" x 11" baking pan with parchment paper or aluminum foil.
In a blender or food processor, combine the basil, walnuts, half of the garlic, and optional salt. Blend until the mixture resembles a coarse meal.
Arrange the artichoke hearts in 2 separate mounds in the prepared pan. Top with the tomato and sprinkle with the thyme, remaining garlic, and pepper to taste. Place one salmon fillet on top of each artichoke mound and season with pepper. Spread the basil mixture on the fillets. Drizzle each fillet with 1⁄2 tablespoon of the olive oil.
Bake for 20 to 25 minutes, until the fillets are no longer translucent in the center and the fish flakes when pressed with a fork. Serve immediately.
Posted By:
Remsha Tariq, Peshawar