Seared Salmon with Creamy Pesto: A Weeknight Wonder with Roasted Veggies

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2

   On the prepared baking sheet, toss asparagus and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer. Roast for 12-15 minutes, or until asparagus is tender-crisp and tomatoes begin to burst. Set aside.
3. 3

   While vegetables roast, season salmon fillets generously with salt and pepper on both sides.
4. 4

   Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place salmon fillets skin-side down (if applicable) in the hot pan. Sear for 4-6 minutes, until the skin is golden and crispy, and the flesh is opaque halfway up the sides.
5. 5

   Flip the salmon fillets and continue to cook for another 2-4 minutes, or until cooked through to your desired doneness (internal temperature reaches 145°F / 63°C). Transfer salmon to a plate.
6. 6

   In a small saucepan, gently warm the heavy cream over medium-low heat. Stir in the basil pesto until fully combined and smooth. Remove from heat and stir in the Parmesan cheese until melted and the sauce is creamy. If desired, stir in fresh lemon juice. Taste and adjust seasoning with salt and pepper.
7. 7

   To serve, arrange roasted vegetables on plates. Place a seared salmon fillet on each plate. Drizzle generously with the creamy pesto sauce. Garnish with fresh basil leaves if desired.