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Pan-Seared Salmon with Arugula Pesto

Crispy pan-seared salmon filets topped with a bright, no-oil arugula pesto made with lemon, sour cream, and garlic. A healthy and flavorful dinner ready in under 20 minutes.
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Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 314
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups arugula packed, fresh
  • 1 bunch green onions, green tops only roughly chopped
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp water
  • 2 tbsp sour cream
  • 2 tbsp mayonnaise full-fat recommended
  • 1 clove garlic
  • 0.125 tsp black pepper or more to taste
  • 0.25 tsp salt or more to taste
  • 0.5 tsp dried basil
  • 1 pinch red pepper flakes use at least 1/8 tsp for a kick
  • 4 salmon filets similar thickness for even cooking
  • 0.5 tsp all-purpose flour per filet for dusting
  • 1 tbsp olive oil
  • 1 fresh lemon cut into wedges for serving
  • 2 cups fresh arugula for serving

Equipment

  • Food processor
  • Large skillet (12-inch recommended)
  • Paper towels
  • Spatula

Method
 

  1. Add arugula, green onion tops, lemon juice, water, sour cream, mayonnaise, garlic, pepper, salt, basil, and red pepper flakes to a food processor. Pulse until smooth. Taste and adjust seasoning. Set aside.
  2. Pat salmon filets completely dry with paper towels. Season the skin side with salt and pepper, then dust each filet with about 1/2 teaspoon of flour.
  3. Spread about 1 teaspoon of arugula pesto on the floured skin side of each filet.
  4. Heat olive oil in a large skillet over high heat until very hot and just shimmering.
  5. Place 2 to 3 salmon filets pesto side down in the hot skillet. Do not crowd the pan. Cook over high heat for 1.5 to 2 minutes until a golden sear forms on the bottom.
  6. Sprinkle the top of each filet with a pinch of salt, pepper, a little flour, and 1 teaspoon of pesto. Flip carefully and cook for 30 seconds to 1 minute. Remove from heat and rest in the pan for 2 more minutes.
  7. Serve on a bed of fresh arugula with a squeeze of lemon and a generous spoonful of remaining pesto on top.

Notes

Do not crowd the pan or the salmon will steam instead of sear. Work in batches of 2 to 3 filets using a 12-inch skillet. Pesto keeps in the fridge for up to 3 days and is great on pasta, bread, or eggs. Leftover salmon keeps refrigerated for up to 2 days. Reheat gently in a skillet over medium-low heat.