Pan Seared Salmon with an Herb Pesto Vinaigrette Recipe

INGREDIENTS:

• 1 shallot, roughly chopped
• 1 cup tightly packed basil leaves
• 1 garlic clove
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil, plus 2 tablespoons
• 2 tablespoons red wine vinegar
• 4 8-ounce skin-on salmon filets
• Kosher salt and freshly cracked black pepper to taste
• 2 cups of rice, cooked

INSTRUCTIONS:

1. Combine the shallot, basil, garlic, red pepper flakes, 1/2 cup olive oil and red wine vinegar in a food processor or blender, and blend until smooth. Season with salt and pepper as needed, and set aside.
2. Heat a large skillet over medium- high heat.
3. Season the salmon filets with salt and pepper on both sides, and drizzle with the remaining olive oil.
4. Transfer the salmon filets to the hot skillet, skin side down. Cook the filets for 4-5 minutes on each side, until just lightly pink in the center. Serve immediately over a bed of rice and top with the basil pesto vinaigrette.

Source :whatsgabycooking
 

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