Tuesday, January 31, 2006

Pesto and Parmesan Salmon

This simple (and simply delicious) dish combines the sweetness of basil pesto and the nutty, melty goodness of parmigiano cheese. Oh-so-easy but nice enough for guests. Done in 20 minutes!

4 salmon fillets
1/2 cup basil pesto (I usually make my own, but you can use store-bought if you prefer)
1/4 cup grated parmigiano-reggiano cheese

Oven 425.

Put the pesto in a dish and coat each salmon fillet on both sides. Lay in a baking dish. Top each fillet with a generous helping of parmesan, patting it onto the fillet to help it stick, covering the top.

Bake for about 15 minutes until the cheese is melted and the fish is cooked through.


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