Pesto Salmon Sandwich

When I first met KB he was strictly a meat and potatoes guy.  Gradually over the last 14 years, he’s picked up eating seafood.  Sushi first and more recently lobster rolls.  He copied me on the lobster rolls.  I think it started when we went to Maine so I could eat a Maine lobster roll.  Just kidding, I went to Maine to run a marathon, the lobster roll was my reward.  Anyways, that changed his mind on lobster, but he’s still not really a fan of shellfish.  He says it’s a texture thing.

So we know he likes raw fish.  But it’s more challenging for me to find a cooked fish dish that he loves.  I mean, I know he likes fish tacos and all.  And I know he’ll eat anything I make and like it.  But to find something that he will eat and enjoy and actually say I like this?  I made a sandwich the other day using pesto and salmon and these really fluffy rolls I found at the commissary.  And when I told him what was for dinner over the phone, he sounded skeptical.  But after eating it, he was a believer.

Pesto salmon is super easy to make.  Especially if you use store-bought pesto, which I did.

Start by searing your salmon, skin side down in an oven-proof pan with olive oil.  Spread top with store-bought pesto.


After about 4-5 minutes, place in a 375 degree oven to finish.  Cook for another 5 minutes or so until salmon is cooked to your desired amount of done-ness.


Serve warm on a roll with mayonnaise, lettuce, cucumbers, and tomatoes (notice I only had cherry tomatoes…I made do).





2 salmon filets
2 Tablespoons olive oil
2 Tablespoons store-bought pesto (or you can make your own)
2 rolls (any kind)
sliced cucumbers
sliced tomatoes

In an oven-proof pan, heat 2 Tablespoons olive oil.  When pan is hot, place salmon filets in, skin side down.  Spread tops with store-bought pesto.  Cook for about 4-5 minutes.  Then finish for another 5 minutes or so in a 375 degree oven.  Serve on a roll with mayonnaise, lettuce, cucumbers and tomatoes.