One of my pandemic purchases was an Aerogarden, so I could grow a few of my own herbs that I use frequently from time to time. If only it included cilantro..a girl can dream. The Aerogarden grows enormous amounts of basil, so I have been experimenting with homemade pesto. Harvest – Indoor Garden w/ LED Grow Light – AeroGarden
Last night, I didn’t have a full two-cup growth of basil, but it was enough to make for a salmon recipe. I halved the recipe below for pesto.
I served Salmon over a bed of Near East Garlic & Olive Oil Couscous Garlic & Olive Oil | Neareast.com
- 4-5 Salmon Fillets
- 1 tablespoon olive oil
- 3/4 to 1 cup pesto (see homemade recipe below)
- 1 tomato, thinly sliced
- Kosher Salt
- Cracked Pepper
- 2 cups packed fresh basil leaves
- 3 cloves garlic
- 1/2 cup grated Parmesan cheese ( I used Kraft)
- ½ cup olive oil
- ¼ cup pine nuts
- 1/4 teaspoon kosher salt
- To prepare pesto. If using pre-prepared, skip step. Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Set aside
- Lightly coat a baking pan with cooking spray.
- Place each salmon fillet in the baking pan and drizzle with olive oil.
- Gently spread pesto sauce over each fillet.
- Place tomatoes slices on each fillet
- Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.
- Crack fresh pepper and kosher salt over cooked tomatoes to taste