If you have a batch of summer basil, there is no easier and more versatile dip to make than homemade basil pesto. It takes less than a minute to prepare and will liven up any summer dish. I love to spoon it over seared salmon, grilled chicken or shrimp or add it to mayonnaise to level up any sandwich. My recipe for basil pesto is linked here, and below is a recipe for how to make one of my favorite summer dinners – seared lemon salmon with basil pesto and herbed rice.Print
Seared Lemon Salmon with Basil Pesto and Herbed Rice
- 1.5 lbs center cut salmon, skin removed
- 2 tbsp extra virgin olive oil
- kosher salt and pepper to taste
- 1/2 cup fresh basil pesto (recipe here)
- lemon wedges for serving
- 1 cup Basmati rice
- 1 garlic clove
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh chopped Italian flat leaf parsley
- 1 tbsp fresh chopped chives
- 1 tbsp fresh chopped dill
- 2 tbsp roasted and salted pistachios
- 1 tsp kosher salt
- 4 cups Steamed broccoli
- Turn the oven on to 400 degrees.
- Meanwhile, make the rice. Set a medium sized sauce pan on medium heat. Rinse the rice until the water runs clear, then add it to your pan along with the olive oil and garlic and stir for 1-2 minutes to toast the rice slightly. Add in 3 cups of water, stir and cover. Once it begins to boil, turn the heat down to low and simmer for 15-20 minutes.
- Next, set a cast iron skillet on the stove set to medium high heat.
- Cut the salmon into 4 equal filets, brush with olive oil and sprinkle generously with salt and pepper on both sides.
- Place the salmon filets flesh side down and sear for 2-3 minutes or until the fish easily pulls away from the pan. Flip, turn off the heat and bake in the oven for another 3 minutes. Remove and allow to rest while you assemble the rice.
- Fluff the rice using a fork, then add in the chopped herbs, pistachios and salt and gently toss with a fork.
- Spoon the fresh basil pesto over the salmon, squeeze with lemon if using and serve with herbed rice and steamed broccoli