Salmon with Sunflower-Dill Pesto Sauce
Pair With Pinot Noir Rosé
1/4 cup toasted sunflower seeds
1/4 cup basil leaves
1/4 tablespoon fresh dill
1/4 tablespoon olive oil
2 tablespoons fresh squeezed lemon juice
1 tablespoon chopped green onion
1 garlic clove, minced
1 tablespoon mayonnaise
1 teaspoon olive oil
4 salmon fillets
Sea salt and fresh cracked pepper
Sunflower seeds and dill for garnish
- Preheat the oven to 320 degrees.
- Place sunflower seeds, basil leaves, dill, olive oil, lemon juice, green onions and garlic in a small blender. Blend until everything is smooth and creamy. Pour the pesto into a small bowl and stir in mayonnaise. Season to taste with sea salt. If you’d like you can thin the pesto with a little water to make it more drizzle-able.
- Heat the oil in a non-stick frying pan over medium high heat. Season the skin of the salmon fillets with a pinch of salt and pepper and put them in the pan, skin side down. Let them sear for 3 minutes, or until the skin has begun to get crispy.
- Put the salmon in the oven and let it finish by slowly baking for about 5 more minutes. You want the salmon to reach an internal temperature of 140 degrees. It will flake easily and still look very moist when it is done.
- Serve the salmon with the pesto drizzled over the top. Sprinkle a few sunflower seeds and dill sprigs over the top.
Serve with roasted asparagus spears