Salmon is the most versatile fish to accompany any dish and with so many ways to prepare and cook it, it makes no surprise why so many people experiment with different ingredients, because even with the most minimal seasoning. Salmon is filled with flavour and packed with omega-3 keeping you all-round healthy.
Pesto Salmon is not the most common way you hear a fish cooked but it has so many nutrients that are good for you as well as a tasty flavour. Pesto is typically made with basil, pine nuts, olive oil, Parmesan cheese and garlic. It’s a super-flavorful sauce that can be made with different herbs and nuts and without cheese to accommodate vegan or dairy-free diets.
Most of the fat in pesto is coming from oil and nuts, so you’re getting the heart-healthy kind.
The amazing thing about pesto is that it contributes to brain health and contributes to improved memory and cognitive performance which is the same as Salmon does for brain function.
The two combined together not only makes for a tasty paring with a meal of your choice, but you are also taking care of your health by eating conciously.
The reason why Pesto works so well with Salmon is because it is made with Olive Oil, and what the Olive Oil does for the Salmon is help keeps it Ultra Moist. There is nothing better than being able to effortlessly pierce your fork through a piece of salmon and see the flavours evaporating from your dish, and when salmon is so easy to eat like this, that means you have cooked the meal to perfection.
It also adds to presentation, whether you are cooking for yourself or want to show off your skills in the kitchen but at beginners level. The Pesto gives Salmon the vibrancy it naturally has, just a little bit better. It gives off the appeal of ”experimental” in the kitchen but also ”seasoned” to change the routine.
Erin Clarke, author and founder of wellplated gave salmon lovers advice on they can turn this recipe into a ”one-pan meal” she said, by adding roasted vegetables alongside the fish. ”It is a short ingredient list and a convinient mid-weekmeal” she adds.
It is also notable that it is not always about the amount of ingredients you use that will make a meal taste great but rather the quality of the ingredients used that makes it what it is.
