Makes 6 servings. Difficulty
1/3 cup fresh basil 2 slices prosciutto, coarsely chopped 3 Tablespoons pine nuts 3 Tablespoons freshly grated Parmesan cheese 2 garlic cloves 3 Tablespoons olive oil + 2 teaspoons, divided Salt and freshly ground black pepper Six 6-ounce salmon filets, each about 3/4 inch thick
Preheat oven to 400°F.
For pesto: In a food processor combine basil, prosciutto, pine nuts, parmesan and garlic and process until finely chopped. With motor on, add 3 tablespoons olive oil, in a steady stream, until mixture is smooth. Adjust seasonings to taste with salt and freshly ground black pepper.
Spread an equal amount of pesto on flesh side of each salmon filet.
For salmon: In a large skillet heat remaining 2 teaspoons olive oil. Add 3 salmon filets, pesto side down, and cook over medium-high heat, without turning, until pesto is browned, about 1 to 2 minutes. Carefully invert filets and place on a baking sheet. Repeat process with remaining filets.
Bake salmon in oven for about 10 minutes or until salmon is just cooked through.