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
- Pine nuts - 2 Tbsp
- Garlic - 2 cloves, peeled
- Sundried tomatoes in oil - 3 Tbsp
- Parsley - 1/4 bunch
- Olive oil - 1/4 cup
- Fresh mozzarella - 8 oz, 1/4" thick slices
- Tomatoes - 2/3 lb, 1/2" thick slices
- Ciabatta sandwich rolls - 4 ((Or sub your favorite 'panini' like bread))
- Basil - 2 sprigs, leaves of
- Oil - for brushing
- 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)
- Mozzarella / Tomatoes - Prep as directed.
- Assemble sandwiches by spreading pesto onto bread and then layering with tomatoes, basil leaves, and mozzarella. Brush bread with some oil if you’d like.
- If making sandwiches in oven: Preheat oven to 350F (177C) degrees. Place closed sandwiches onto a sheet pan and top with another sheet pan. Place something heavy on the top sheet pan (like a skillet) and bake in the oven for 8 to 10 minutes. This is how you can make a panini without a panini maker!
- If making sandwiches on grill: Preheat grill to 350F (177C) degrees. Place closed sandwiches onto grill over direct heat. Grill on each side for ~3 minutes with the grill cover closed. If you want more panini-like sandwiches, place a sheet pan over sandwiches and then something heavy on the sheet pan. This is how you can make a panini without a panini maker!
- While sandwiches are cooking, 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 sandwiches with snap peas on the side.
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