Ingredients
2/3 lb (2 medium) potatoes - cut into 1-in, ch chunks
2 salmon steaks - (6 to 8 ounces each, )
2 tbsp prepared pesto - (thawed if frozen)
1 tbsp olive oil
2 garlic cloves, minced
1 salt and pepper, to taste
Directions
Heat oven to 400 degrees. Place potatoes in shallow 1-quart
microwave-safe dish. Cover with plastic wrap, venting one corner.
Microwave on HIGH 6 minutes until just tender. Meanwhile, spread top
of each salmon steak with pesto, dividing equally. Place on rimmed
baking sheet. Bake until salmon is opaque throughout, 15 to 20
minutes. While salmon bakes, in medium nonstick skillet over high
heat combine oil and garlic. Add potatoes. Pan roast, tossing, 5 to 8
minutes, until golden brown. Season with salt and pepper. Serve
salmon with potatoes.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Italian Bread, Artichoke Hearts Vinaigrette, Poached Pears
Nutritional Information Per Serving (based on 6-ounce salmon steaks):
360 calories; 14 g fat; 35 mg cholesterol; 1150 mg sodium; 29 g
carbohydrate; 2 g fiber; 29 g protein.
Source: The Potato Board
Servings: 2 servings
Pesto Salmon With Pan-Roasted Potatoes Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Potato; Salmon; Sauce
The History of Recipes
It is actually possible to trace the history of recipes far back into history, in truth as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these old records were just basic pictorial recipes for preparing meals.
As we move into Roman times 25BC a roman called Apicius wrote a number of documents which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something that is very familiar to us today. This early Roman chef recounts how the Romans were skilled in the use of many herbs and spices, including many that are still in use today for example bay, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices created a surge in books on cookery, some of which are now in private collections. By the advent of the 20th century, cook books were starting to become popular mostly due to more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Pesto Salmon With Pan Roasted Potatoes recipe.
