Best 6 Lemon Basil Salmon Recipes

WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
• Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
• Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

LEMON BASIL SALMON

Steps:

• Prepare campfire or grill for medium heat. Place each fillet, skin side down, on a piece of heavy-duty foil (about 12 in. square). Mix melted butter, basil, lemon juice, salt and pepper; spoon over salmon. Fold foil around fish, sealing tightly., Cook on campfire or in covered grill until fish just begins to flake easily with a fork, 10-15 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.,

LEMON SALMON WITH BASIL

Steps:

• Preheat oven to 375°. Place salmon in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with lemon zest, salt, pepper and 2 tablespoons basil; top with lemon slices., Bake 15-20 minutes or until fish just begins to flake easily with a fork. If desired, top with additional basil.

PAN SEARED SALMON WITH LEMON BASIL PESTO

Steps:

• Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
• To the food processor, add basil and garlic; pulse just to combine.
• With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky).
• Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
• Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
• Heat the skillet, over medium-high heat, then spray with cooking spray.
• Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan).
• Serve salmon with pesto spooned over top.
• Can also be served at room temperature.

SALMON WITH LEMON AND BASIL

Steps:

• Lightly season salmon with salt and pepper; arrange in a 9-by-13-inch baking dish, about 1 inch apart.
• In a small bowl, stir together basil, shallot, lemon zest and juice, oil, 1/4 teaspoon salt, and a pinch of pepper. Dividing evenly, spread mixture over the salmon fillets. Cover with foil; place in the refrigerator, and let marinate 20 minutes.
• Preheat oven to 325 degrees. Bake (still covered) until salmon is opaque throughout, 20 to 25 minutes. Serve with lemon wedges, if desired.

LEMON AND BASIL SALMON WITH GOAT'S CHEESE SAUCE

Steps:

• Preheat oven to 180C (fan forced).
• Divide asparagus into 2 bunches and put in a shallow oven proof dish and place a salmon fillet on top of each bunch.
• Goat's Cheese Sauce - heat the oil in a medium non stick frying pan on medium and add leek and garlic and stir,.
• Reduce heat to medium low and cook stirring often for 7 to 8 minutes or until leek softens.
• Add flour to pan and increase heat of medium and cook stirring for 1 minutes and remove pan from heat.
• Stir in the milk and return pan to heat and cook stirring until sauce come to a simmer and thickens.
• Remove pan from heat and stir in goat's cheese and lemon juice and season with pepper to taste.
• Spread breadcrumbs over a baking tray and bake for 4 to 5 minutes or until light golden and then transfer to a bowl and set aside to cool slightly and then stir in basil and lemon zest.
• Spoon sauce of salmon and prinkle breadcrumb mixture over and bake for 12 to 15 minutes or until salmon is cooked to your liking and the breadcrumbs are light golden.
• Place asparagus and salmon on plates and accompany with the potatoes, carrots and lemon wedges.