If you love pesto, also try our creamy pesto chicken, pesto tortellini salad, or pesto stuffed roasted tomatoes.
We love the vibrant color and bright taste of fresh pesto. That’s why instead of baking the salmon with the pesto, we pan-sear the salmon and then use it fresh as a topping once the salmon is cooked.
This dairy-free sunflower seed version uses two surprising ingredients; mayonnaise and sunflower seeds. Mayonnaise may seem like a strange ingredient in pesto, but it adds a lot of creaminess while keeping it dairy-free. Sunflower seeds make a tasty, nutritious, and affordable alternative to classic pine nuts while keeping the pesto nut-free. Basil, dill, green onion, and garlic give it lots of wonderful flavors and a splash of lemon juice adds acidity and brightness.
The salmon is pan-seared to make the skin nice and crispy, then finished in the oven to flaky perfection. If you’ve never tried pan-seared salmon, now is your chance to enjoy the crispy, chip-like skin.
Then there’s the broccoli. If you’ve ever roasted broccoli, you’ll know that it’s the most delicious way to eat it. Roasting adds so much flavor and gives it the most wonderful crispy texture. It goes well with almost anything but we think it pairs especially well with this pesto salmon recipe.
It’s a healthy 30-minute meal that feels fancy enough for a special occasion but easy enough to make any night of the week!
Basil – a classic pesto ingredient; gives it’s wonderful herbaceous flavor and bright green color. Sunflower seeds – adds texture and keeps it nut-free. Lemon juice – adds brightness and tartness. Olive oil – is the emulsifier for bringing everything together. Dill – for its fresh, citrus-like taste. Green onion (green part only) – adds a mild peppery flavor. Garlic – adds its distinct pungent flavor. Mayonnaise – gives the pesto a lot of creaminess and keeps this it dairy-free. Water (to thin) – use as needed for your desired consistency.
Make sure to purchase skin-on salmon, and ideally filets that are equal in size and thickness. Dry the salmon well and season it with salt and pepper. Keeping the skin dry is key to making it crispy. Use enough oil so the skin goes golden. Oil helps distribute the pan’s heat evenly and will make sure it crisps up instead of burns. Make sure your pan is hot before adding the salmon, so it doesn’t soak up any oil. Cook the salmon skin side down and undisturbed. Press on the filet for a few seconds to make sure the skin evenly touches the pan. Simply shake the pan gently a few times to help release the salmon from the pan. Serve it skin side up! This helps preserve it’s crispiness.
Have fun with your leftover pesto. It tastes great as a dip to serve with your favorite raw veggies or crispy herb carrot fries, stirred into soups or stews, or spread in a wrap, sandwich, or even grilled cheese.
Did you make this?
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