With just two ingredients and about 20 minutes, this Grilled Pesto-Topped Salmon recipe can be on your table. It’s delicious with a big tossed salad.
Whenever I interview a food personality, I try to slip in a question about their go-to items in their pantry and fridge. It’s always so interesting to hear what people say.
Of course, it’s only fair that I answer the question myself too.
Here it goes …
In my freezer, there are a few things you will always find: shrimp (both cooked and uncooked ones!), super sweet corn, peas, ground beef, gyoza and … salmon. I buy frozen wild-caught filets whenever they go on sale.
One grocery store here sells salmon filets individually wrapped and sealed, which makes them ultra-easy to grab and defrost for a meal, whether it’s a lunch for one or a dinner for four.
That was exactly what I did tonight for dinner.
This Grilled Pesto-Topped Salmon recipe is as easy as it comes. With just two ingredients, it takes minutes to prep and only about 15 minutes to cool. It doesn’t get much easier. The bold, bright pesto lends so much lovely flavor to the salmon.
Serve this with a green salad and pasta.
- 1 lb salmon filets
- 1/4 cup pesto
- Prepare your grill for grilling. If using gas, preheat the grill to its medium setting.
- Place the salmon filets on the grill and cook for about 5 minutes on the first side. Flip and divide the pesto evenly among the filets, spreading to coat. Cook for an additional 5-7 minutes, until cooked through. It should flake easily with a fork.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.