Recipe | Basil Pesto Salmon & Balsamic Potatoes

Arielle Forbes | Dr. Foodie

Happy Wednesday everyone! In sticking with my seafood theme, this week I decided to use up some basil that was going bad to make a pesto. I will probably say this a million times, but I LOOOVEEE seafood, possibly more than I like chicken. Just like chicken, seafood is very versatile and defrosts in no time, which is a bonus for people who are habitual last minute meal makers. 

Let's dive into the recipe!



2 c fresh basil

¼ c pine nuts

¼ c Pecorino Romano

¼ c Asiago

3 cloves garlic

½ c EVOO

Pepper to taste

2 6oz salmon filets


4 medium Yukon gold potatoes, diced or cubed

1 tsp smoked paprika

2 tbls balsamic vinegar

½ tsp garlic powder

½ tsp salt

2 tbls olive oil



Preheat oven to 375

In a cast iron skillet, over medium heat, cook the potatoes in olive oil until golden brown, for about 20 minutes. In a small bowl combine the balsamic vinegar, paprika, garlic powder and salt. Once a nice crust is formed on the potatoes, add in the balsamic mixture, stir to combine and sear over high heat for about a minute.

In a skillet over medium heat toast the pine nuts for about 2-3 minutes or until fragrant. In a gallon sized Ziploc bag, place the basil and pound with a tenderizer or rolling pin; this releases the natural oils from the basil. In a food processor place the basil, pine nuts, cheese, EVOO, salt and pepper, pulse until thick and smooth.

Next, season one side of the salmon with fresh cracked pepper and rub on the basil pesto. Transfer to a foil lined baking sheet and bake for 15-18 minutes depending on thickness and desired doneness.

NOTE ON POTATOES: you can speed up the cooking process by parboiling the potatoes for 5 minutes before cooking them in the skillet.

TIP: for an additional pop of flavor, add 1 tablespoon of capers or 1 tablespoon of lemon juice to the pesto.

Let me know how you like my spin on salmon and potatoes in the comments below! I welcome any and all feedback and suggestions.


Dr. Foodie