At first I was going to suggest this as a dish to cook for your man/lady friend on Valentine’s day, but let’s be real – salmon breath and garlic don’t typically bode well on the kissing front. This is definitely more like a “I keep a toothbrush at your place” kinda meal. No qualms about kissing.
But seriously, jokes aside, this is a quick and simple meal to cook – and perfect for two. Total indulgence, in the non-chocolate related sense.
- 2 salmon fillets
- Large handful of rocket
- 1 clove of garlic, minced
- 20g walnut halves
- 20g pine nuts
- 4 tablespoons olive oil
- 10g parmigiano reggiano, finely grated
- Lemon juice
- Freshly ground black pepper
To make the pesto, put the rocket, garlic, nuts, a little salt and pepper and 3 tablespoons of olive oil into a food processor and blitz until desired consistency (I like my pesto a bit coarse).
Transfer to a bowl and mix in by hand 1 tablespoon of olive oil, the parmigiano and some extra seasoning to taste. Set aside.
Season the salmon fillets on both sides then heat some oil in a skillet and place the fillets skin side down, pressing the fillets down at first with your fingers to keep them flat. Cook on a medium heat for around 5 minutes before turning over to the other side. Cook for a further 4-5 minutes. Depending on how well done you like your salmon you may want to cook the fillets for a little longer on each side, by a minute or two.
Serve on a bed of rocket, drizzle with olive oil and fresh lemon juice, spoon on top the pesto and sprinkle with leftover nuts. As my cousin Courtney would say ‘delicious!’.