Ingredients

The following ingredients have 5 Servings
  • 3 cups arugula (packed)
  • top half of one bunch of green onions (roughly chopped*)
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1 clove garlic
  • 1/8 teaspoon pepper (or more to taste)
  • 1/4 teaspoon salt (or more to taste)
  • 1/2 teaspoon dried basil
  • pinch red pepper flakes (use at least 1/8 teaspoon if you want a kick)
  • 4-6 salmon filets
  • salt and pepper
  • 1/2 teaspoon flour per filet
  • 1 tablespoon olive oil
  • fresh lemon wedges (for serving)
  • more arugula (to serve with)

Instruction

  • First make the pesto. Add arugula, green onions, lemon juice, water, sour cream, mayonnaise, garlic, pepper, salt, basil, and red pepper flakes to a food processor. Pulse until smooth. Taste it and see what you think!
  • Pat salmon filets dry and sprinkle the skin side with salt and pepper. Dust each filet with about a half teaspoon flour.
  • Spread each with about 1 teaspoon of the arugula pesto.
  • Heat olive oil in a large skillet over high heat.
  • When the oil is very hot, place 2-3 salmon filets skin (and pesto) side down in the hot skillet. (Don't crowd the pan, you don't want them to steam. Do it in batches if you don't have room. I used a 12-inch skillet and only did 3 at a time.)
  • Cook over high heat for 1 1/2 to 2 minutes, or until there is a nice sear on the bottom. Sprinkle the top with salt and pepper, flour, and another teaspoon of pesto, then flip.
  • Cook for 30 seconds to 1 minute and then remove from heat. Let sit in the pan for another couple minutes.
  • Serve on a bed of arugula, with a fresh squeeze of lemon and a few spoonfuls of the pesto.
  • This is really great with a green salad, crusty bread, roasted potatoes, or even some simple pasta.