Salmon, Pesto-Crusted with Wilted Spinach
Ingredients
- Spinach Leaves - 2 lbs.
- Fresh Basil - 2 cups
- Bread Crumbs - 1 c
- Bacon - 1-1/2 slices, cooked and chopped
- Pine Nuts - 1 tsp.
- Parmesan Cheese - 2 Tbs grated
- Garlic - 2 cloves
- Extra Virgin Olive Oil
- Salt - to taste
- Pepper - to taste
- Salmon Filets - 4, 8 oz. filets (skin removed)
- Shallots - 2 medium sized chopped
- Lemon Wedges - for garnish
- Potatoes - 4 boiled
Instructions
To make the pesto, in food processor combine basil, bread crumbs, bacon, pine nuts, Parmesan cheese and garlic. Finely chop. With the machine still on add 2 tablespoons of olive oil in a steady stream and mix until smooth. Season to taste with salt and pepper.
Spread a rounded tablespoon of the pesto on one side of the salmon. Heat 2 teaspoons of olive oil in a skillet and add 2 salmon filets, pesto side down. Cook until browned, approximately 1 to 2 minutes. Carefully invert the filets into an oil sprayed baking dish and repeat process with the remaining two filets. Bake in 400° oven for about 15 - 20 minutes or until salmon is cooked through. To make the spinach, heat 2 tablespoons olive oil in fry pan, add shallots and cook over moderately high heat for one minute. Add the spinach and season with salt and pepper to taste. Cook until wilted, about 3 minutes. Divide the spinach onto 4 hot dinner plates. Top with the salmon, pesto side up. Cut each boiled potato in quarters, salt and pepper potato to taste and place around plate. Garnish with a lemon wedge.
