On Monday I shared a mint based pesto with you all, which was inspired by the aftermath of a business trip: my near empty fridge. I also promised you a dish to go along with that pesto. This one is pretty simple and very quick. So why salmon and not maybe a Greek Pizza of feta, onions, and olives over the pesto (mmm, that sounds good!)? Lol, still dealing with a near empty fridge!
As Emilie likes to say, the freezer is my friend! Food keeps a lot longer in the freezer and is typically my saving grace after being away. As some of you may recall, I always keep a bag of shrimp in my freezer. It’s super fast at both thawing AND cooking. I wasn’t feeling very shrimpy, though. I wanted something with more substance. Do any of you ever stare into you fridge/freezer waiting for something delicious to just pop out at you? I do. I also have the alarm set on my fridge/freezer to “warn” me to close the doors after so much time. (Thanks to a mishap with an arrant bottle of white wine, which resulted in an entire refrigerator of spoiled food). So as the alarm started going “Beep! Beep! Beep!” at me and I started going “Arg!!!” I noticed a half hidden bag burried behind a box of waffles…it was wild salmon and there were two filets left. Perfect!
Lemon Salmon with Greek Pesto
- 2 salmon filets
- 1 lemon sliced
- 2-4 tbsp olive oil
- salt and pepper
- 6 tbsp Greek Pesto
- 1/4 cup Goat Cheese, crumbled
- 1 cup arugula
- 2 services whole wheat spaghetti
Heat oven to 425 F.
- Cook spaghetti according to package directions. While spaghetti is cooking, prepare the salmon.
- Pour olive oil over salmon filets and season with salt and pepper and place in a baking dish.
- Place lemon slices over each salmon filet to cover.
- Bake salmon for 10-15 minutes.
- When finished, remove salmon from oven. Remove lemons from salmon and set aside.*
- Place a serving of spaghetti on a plate. Top with 2 tbsp of Greek Pesto and toss.
- Layer arugula over the spaghetti and top with the lemon slices. Place a salmon filet over the lemons.
- Top salmon with 1 last tbsp of Greek Pesto.
- Crumble goat cheese on top and serve.
*If you have more time, you can try the foil tent method to cook the salmon, like Emilie did here, just omit the ginger.