Pan Seared Salmon with Dill Pesto & Broccolini Caper Vinaigrette
Pan Seared Salmon with Dill Pesto & Broccolini Caper Vinaigrette. We’ve partnered again with our friends Secret Island Salmon to bring you this St Paddy’s themed salmon dish! Because what’s St Paddy’s Day without a little green?? This salmon is paired with a smooth dill pesto and topped with a broccolini caper vinaigrette. And even better, we’ve used Secret Island Salmon which is known for its freshness and sustainability. This superfood is flash frozen at its peak of freshness to deliver delicious salmon in every bite. And the best part?? Secret Island Salmon is perfectly portioned, filled with flavor and delivered right to your doorstep AND you can receive 10% off all orders using code DANIELASDISH10!
I told you guys we had a few St. Paddy’s Day festive dishes up our sleeve this week. So a little pre St. Paddy’s Day celebration with this super green and delicious salmon dish. Pan seared to perfection and topped with alllll the greens. You’ve got the broccolini, the capers, and the Serrano pepper. Plus, you need to make it with sauce….every salmon needs a good sauce. So we’ve made this already festive dish even greener with a dill pesto.
You guys know I loveeee salmon, so I knew we needed to do something fun and festive with it for st. paddy’s day. Plus this dish is also super perfect for spring…it’s light, vibrant, and refreshing which is everything you need when it comes to spring essentials.
And happy Wednesday guys !! We’re only one day away from st. paddy’s day, so what are your plans to celebrate?! If you’re still deciding…hopefully you can add this dish to your menu because it’s so fun and delicious…and don’t forget a nice drink…after all st. paddy’s day is all about the beer and whiskey ;)))
Ingredients
For the Dill Pesto
1 cup fresh dill
3/4 cup parlsey
1/4 cup pine nuts
1 small shallot
1 teaspoon dijon mustard
1 lemon juice & zested
1/2 cup olive oil
salt and pepper
For the Salmon
4 (6 ounce) Secret Island salmon filets
6 tablespoons olive oil; divided
1 pound broccolini; coarsely chopped
salt and pepper
1/4 cup rice vinegar
1 serrano chile; thinly sliced
2 tablespoons caper
Directions
To the bowl of a food processor, add the dill, parsley, pine nuts, shallot, dijon mustard, lemon juice, and lemon zest. While the food processor is running, stream in the oil olive. Transfer to a bowl and season with salt and pepper.
Preheat the oven to 400 degrees. Drizzle the broccolini with 2 tablespoons of olive oil. Place the broccolini on a baking sheet lined with parchment paper. Season with salt and pepper. Roast for about 15 minutes.
In a small bowl, combine the rice vinegar, Serrano Chile, capers, and 2 tablespoons of olive oil. Season with salt and pepper. When the broccolini is finished cooking, add to a bowl and toss with the vinaigrette.
Rub the salmon with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Heat a cast iron skillet until very hot. Add the salmon flesh side down. Cook for about 4 minutes. Flip over and cook for another 2 - 3 minutes or until cooked through.
Serve the salmon over dill pesto and topped with broccolini and vinaigrette.
