Grilled Salmon with Sundried Tomato Pesto
and sauteed sugar snap peas
Our hand-chopped sundried tomato pesto is a fun way to add flavor to proteins, grilled veggies, and even sandwiches. Tonight we top it on an oven-roasted or grilled salmon; for our veggie option, it'll make a flavorful sandwich spread.
Smarts: Make a large batch of pesto and freeze in a small container or even in your ice cube tray for convenient defrosting.
- Onion - 1, diced
- Sugar snap peas - 1 lb, trimmed
- Basil - 1 sprig, leaves torn
- Butter - 1 Tbsp
- Lemon - 1/2, juice of
- Semi-pearled farro - 1 cup ((This makes ~3 cups cooked, enough for ~2 nights))
- Pine nuts - 2 Tbsp
- Garlic - 2 cloves, peeled
- Sundried tomatoes in oil - 3 Tbsp
- Parsley - 1/4 bunch
- Olive oil - 1/4 cup
- Salmon - 1 1/2 lbs
- Oil - for brushing
- Lemon - 1/2, wedges
- Farro - This makes enough for tomorrow. Cook in salted boiling water for 25 to 30 minutes, until tender but still a bit chewy. Reserve half for tomorrow. (Can be done up to 5 days ahead)
- Make pesto - This makes enough for tomorrow night. Chop together nuts, garlic, sundried tomatoes, and parsley. Stir in olive oil. Season to taste with salt. Reserve half for tomorrow. This video gives you a demo on how to make a hand-chopped pesto. (Can be done up to 3 days ahead)
- Onions / Snap peas - Prep as directed (kids can trim with scissors). (Can be done up to 3 days ahead)
- Salmon - Rinse and dry. Brush the bottom with some oil and spread pesto over salmon.
- If making salmon in oven: Preheat oven to 400F (204C) degrees. Bake on a sheet pan for 12 to 15 minutes until salmon is almost opaque in the center.
- If making salmon on grill: Place a piece of foil (large enough for all the salmon fillets) or grill pan like this onto grill. Preheat grill to ~450F (232C) degrees (with foil and pan in there so it’s hot when the salmon goes down). Place fillets onto foil or pan, close grill cover, and bake for 8 to 12 minutes until salmon is almost opaque in the center. You want to keep it at ~400F (204C) degrees, so adjust burners as needed.
- While salmon is baking, heat a saute pan up over medium-high heat. Add cooking oil and then onions to heated oil with a dash of salt. Saute onions until softened, ~3 minutes.
- Add in snap peas. Saute until snap peas are tender but still crunchy, 4 to 6 minutes.
- Remove snap peas from heat. Add in basil, butter, and lemon juice. Toss through and season with salt and pepper if desired.
- Serve salmon with pesto and lemon wedges and snap peas on the side. (Remember to save half of the pesto for tomorrow.)
Delicious! Used half an onion with the snap peas which was plenty and put less oil in the pesto since the sundried tomatoes provided quite a bit already0 Helpful
Loved this, Fargo is always a great side and the pesto adds something special to the salmon.0 Helpful
Super yummy salmon. I'll make the sugar snap peas w/o the onions next time.0 Helpful
Loved the vegetarian option of this dish. The ciabatta sandwich option was such a huge hit. We absolutely loved it.0 Helpful
The pesto was amazing!0 Helpful
Loved the pesto! I had to stop myself from eating it all off the cutting board. Salmon dishes are always a big hit around here.0 Helpful