Atlantic Salmon Recipe
(450 calories) Atlantic salmon with pesto glaze, blistered bell peppers, onions & a cajun cream sauce tomatoes, asparagus & basil oil drizzle
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Ingredients
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Main Ingredients
Cajun Cream Sauce
Method
Preparation of Ingredients
- 1
Prepare Vegetables
Slice the onion and dice the tomatoes. Trim the asparagus and set all vegetables aside.
- 2
Prepare Salmon
Pat the Atlantic salmon fillets dry with a paper towel. Season with salt and black pepper on both sides.
Cooking Process
- 3
Blister the Bell Peppers
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the blistered bell peppers and onion slices. Cook for about 5-7 minutes until they are charred and tender. Remove from skillet and set aside.
- 4
Cook the Salmon
In the same skillet, add the remaining tablespoon of olive oil. Place the salmon fillets in the skillet, skin side down. Cook for 4-5 minutes until the skin is crispy. Flip the fillets, spread pesto sauce on top, and cook for an additional 4-5 minutes or until salmon is cooked through. Remove from skillet and keep warm.
- 5
Prepare the Cajun Cream Sauce
In the same skillet, lower the heat to medium. Add minced garlic and sauté for about 1 minute. Pour in the heavy cream and sprinkle in the Cajun seasoning. Stir well and let it simmer for about 3-4 minutes until slightly thickened. Season with salt and black pepper to taste.
- 6
Blanch the Asparagus
In a separate pot, bring water to a boil. Add the trimmed asparagus and blanch for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.
Plating
- 7
Serve the Dish
On each plate, place a salmon fillet and top with Cajun cream sauce. Arrange blistered bell peppers, onions, and blanched asparagus around the salmon. Garnish with fresh basil leaves and a drizzle of basil oil if desired.