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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Pesto Crusted Salmon w/Wilted Spinach

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium

Ingredients

3 pounds fresh spinach, large stems removed
1/3 cup basil
1/3 cup gf dry bread crumbs
2 strips bacon, coarsely choppped
3 Tablespoons pine nuts
3 Tablespoons freshly grated parmesan cheese
2 garlic cloves
3 Tablespoons olive oil
Salt and freshly ground black pepper
Six 6 ounce skinless salmon filets, about 1 inch thick
3 Tablespoons plus 2 teaspoons olive oil
1 medium shallot, minced
Lemon wedges

Directions

In a large saucepan, bring 1 inch of water to a boil. Add half the spinach, cover and cook over medium-high heat until wilted, about 2 minutes. Drain, rinse with cold water, and squeeze to extract excess liquid. Transfer to a plate and repeat with remaining spinach.

Preheat oven to 400°F.

In a food processor combine basil, gf bread crumbs, bacon, pine nuts, paremesan and garlic and process until finely chopped. With motor on, add olive oil in a steady stream, through food tube, until mixture is smooth. Adjust seasonings to taste with salt and freshly ground black pepper.

Spread a rounded tablespoon of pesto on the skinned side of each salmon filet.

In a large skillet heat 2 teaspoons olive oil. Add 3 of the 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 in a large baking dish. Repeat process with remaining filets.

Bake salmon in oven for about 10 minutes or until salmon is just cooked through.

Meanwhile, wipe out skillet and heat remaining olive oil. Add shallots and cook over medium-high heat for 1 minute. Add spinach. Season with salt and freshly ground black pepper. Toss until spinach is heated through, about 2-3 minutes.

To serve: Center each salmon filet on a warm dinner plate, pesto side up. Place spinach next to salmon and garnish with lemon wedges.

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