Best Parmeson Pesto Salmon With Cheese Crisps Recipes

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PARMESAN CRISPS



Parmesan Crisps image

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 8 to 10 crisps

Number Of Ingredients 1

1/2 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees F.
  • Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
  • Bake for 3 to 5 minutes or until golden and crisp. Cool.

PESTO SALMON



Pesto Salmon image

This salmon recipe is so simple and yet extremely impressive; I often serve it to company or on special occasions and I'm always asked for the recipe. I serve it with angel hair pasta (lightly tossed with fresh herbs and olive oil), a basic spring mix salad with vinegarette, and a crusty, hearty garlic bread - enjoy!

Provided by Blon-Dish

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 salmon fillets (no skin)
3 tablespoons extra virgin olive oil
fresh ground pepper
3/4 cup prepared pesto sauce (refrigerated) or 3/4 cup fresh homemade pesto sauce
1/2 cup parmesan cheese
3 sliced plum tomatoes (optional)

Steps:

  • Lightly coat a baking pan with cooking spray.
  • Place each salmon fillet in the baking pan and drizzle with olive oil.
  • Apply freshly ground pepper to taste over each fillet.
  • Gently spread pesto sauce over each fillet.
  • Sprinkle parmesean cheese over each fillet.
  • Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese.
  • Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 512.3, Fat 24.7, SaturatedFat 5.3, Cholesterol 176.4, Sodium 404.4, Carbohydrate 0.5, Sugar 0.1, Protein 68.2

PARCHMENT TOMATO PESTO SALMON RECIPE BY TASTY



Parchment Tomato Pesto Salmon Recipe by Tasty image

Here's what you need: green beans, olive oil, salt, pepper, skinless salmon, pesto, cherry tomatoes, parchment paper

Provided by Tasty

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 8

3 oz green beans
olive oil, to taste
salt, to taste
pepper, to taste
6 oz skinless salmon
2 tablespoons pesto
10 cherry tomatoes, halved
parchment paper, or aluminum foil, 12×18 inches (30x47cm)

Steps:

  • Preheat oven to 350°F (180°C).
  • Fold the parchment paper in half, then open up.
  • On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
  • Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
  • Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  • Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
  • Enjoy!

Nutrition Facts : Calories 761 calories, Carbohydrate 14 grams, Fat 60 grams, Fiber 4 grams, Protein 39 grams, Sugar 7 grams

PESTO PARMESAN CHIPS RECIPE BY TASTY



Pesto Parmesan Chips Recipe by Tasty image

Here's what you need: shredded parmesan cheese, pesto, salt, pepper

Provided by Betsy Carter

Categories     Snacks

Time 30m

Yield 32 chips

Number Of Ingredients 4

2 cups shredded parmesan cheese
¼ cup pesto
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 350°F (180˚C).
  • In a medium-sized mixing bowl, combine Parmesan cheese, pesto, salt, and pepper.
  • Spoon cheese mixture into a greased mini muffin tin.
  • Bake 5-8 minutes, or until cheese is melted and edges are slightly brown.
  • Cool for 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 30 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

BASIL PESTO SALMON PARMESAN



Basil Pesto Salmon Parmesan image

Salmon with Smokehouse pepper, pesto smear, and a Parmesan crust. Serve with fresh-cooked green beans, asparagus, red wine, garlic bread, and Greek salad.

Provided by Mr. Saxton

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 5

Number Of Ingredients 7

1 ½ pounds salmon fillets with skin on
1 teaspoon kosher salt
1 teaspoon ground smoked black pepper (such as McCormick® Smokehouse)
2 tablespoons pesto in olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pull out any salmon bones with pliers. Slice salmon into 5 equal portions. Place salmon skin side-down on a sheet of aluminum foil. Transfer to a large baking pan. Season salmon with salt and pepper; loosely cover with foil.
  • Bake in the preheated oven for 10 minutes.
  • Remove baking pan from oven and uncover. Smear pesto over each portion of salmon. Sprinkle with Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
  • Whisk butter and lemon juice together in a small bowl. Drizzle over salmon.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 0.8 g, Cholesterol 76.5 mg, Fat 16 g, Fiber 0.3 g, Protein 31 g, SaturatedFat 5.7 g, Sodium 551.4 mg

PARMESAN CRUSTED SALMON



Parmesan Crusted Salmon image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 1 serving

Number Of Ingredients 28

1 (6-ounce) salmon fillet, skin off
1/4 cup Parmesan, finely grated
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 ounces sun dried tomatoes, packed in olive oil
1 clove garlic
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 clove garlic
1/2 cup basil leaves
1/4 cup grated Parmesan
Salt and freshly ground white pepper
Salt and freshly ground white pepper
Parmesan Crisps, recipe follows
Sauteed Asparagus, recipe follows
Mashed Potatoes, recipe follows
1/4 cup Parmesan, coarsely grated
4 green asparagus
1/2 tablespoon butter
Salt and white pepper
Salt and white pepper
2 large russet potatoes, peeled and cut into 1/8ths
1/2 cup cream
2 tablespoons butter
Salt and freshly ground white pepper
Salt and freshly ground white pepper

Steps:

  • Lightly season the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating.
  • Sun-Dried Tomato Pesto Paste:
  • In a blender or food processor, add the sun-dried tomatoes along with their oil, the garlic cloves, and 1/4 cup of extra-virgin olive oil. Process the mixture on high speed approximately 1 minute until almost smooth. The mixture should be slightly chunky. Season with salt and pepper, to taste.
  • Basil Pesto
  • In a blender or food processor, place the extra-virgin olive oil and garlic clove. Process until smooth. Add the basil leaves, and process for about 1 minute until mixture is relatively smooth. Add the Parmesan and process again until fully incorporated. Season the pesto with salt and pepper, to taste.
  • To plate:
  • Place a small mound of mash potatoes in the center of the plate. Place the asparagus on top of the mashed potatoes at an angle. Then put the salmon nicely on the plate, overlapping the asparagus. Drizzle the plate with both pestos and garnish the plate with the Parmesan crisp by securing it in the bed of mashed potatoes.
  • Preheat the oven to 350 degrees F.
  • Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased). In a 5-inch diameter circle, sprinkle the coarsely grated Parmesan. Make sure there is just enough to fill the circle, don't over do it! Place in oven and bake for approximately 8 minutes, or until golden brown. Remove from oven and allow to cool before lifting from cookie sheet. Be extremely gentle with them they are very brittle when cool.
  • Cut off about 2 inches of the ends of the asparagus, as they tend to be very coarse and tough. Blanch asparagus in boiling, well-salted water until tender. Shock them in ice water to keep them from cooking any further and hold them until you are ready to plate. Right before plating, in a saute pan over a low flame, melt the butter with the asparagus. Once the asparagus are hot, season with salt and white pepper.
  • Place the potatoes in cold, salted water over high heat. Cook thoroughly and strain. In a separate pot, heat heavy cream and butter. Using a potato masher, mash potatoes. Slowly incorporate the cream and butter mixture. Season with salt and white pepper, to taste.

UNBELIEVABLE CHEESE CRISPS



Unbelievable Cheese Crisps image

these disappear very quickly so make lots. They freeze well too, and can be reheated in the microwave. Got this from an Appetizer Cookbook

Provided by Northern_Reflectionz

Categories     Cheese

Time 15m

Yield 72 serving(s)

Number Of Ingredients 9

4 cups sharp cheddar cheese or 4 cups jalapeno jack cheese
2 cups flour
2 cups Rice Krispies (or other crispy cereal, just make sure it is fresh for better crunch)
2 teaspoons sugar
1 dash salt
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1 cup melted butter
1 dash Worcestershire sauce

Steps:

  • Mix dry ingredients.
  • Melt butter and stir in, working with hands to make a soft dough.
  • Form into 1 inch balls.
  • Place on an UNGREASED cookie sheet.
  • Bake 10-12 mins 350°F.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 64, Fat 4.7, SaturatedFat 3, Cholesterol 13.4, Sodium 66.8, Carbohydrate 3.5, Fiber 0.1, Sugar 0.2, Protein 2

PAN SEARED SALMON WITH LEMON BASIL PESTO



Pan Seared Salmon With Lemon Basil Pesto image

This is a salmon fillet served with a fresh pesto on top. You could use a store-bought pesto if you like, but homemade is so much better and so easy to do.

Provided by threeovens

Categories     Very Low Carbs

Time 20m

Yield 2 fillets, 2 serving(s)

Number Of Ingredients 10

1/4 cup pine nuts, lightly toasted
1 cup fresh basil leaf, packed
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup parmesan cheese, freshly grated
1 pinch crushed red pepper flakes (I use a generous pinch)
1 tablespoon fresh lemon juice
kosher salt & freshly ground black pepper
12 ounces salmon fillets (2, 6-oz each)
cooking spray

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.

Nutrition Facts : Calories 630.9, Fat 49.7, SaturatedFat 8.1, Cholesterol 88.4, Sodium 319.7, Carbohydrate 4.8, Fiber 1.1, Sugar 1, Protein 42.5

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