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)
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.