Garlic and Pesto with Salmon

Author: Canadian Living


  • 1 cup packed basil leaf
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons pine nuts
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil
  • 5 cloves garlic chopped
  • 1/4 teaspoon salt
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons olive oil
  • 1 tablespoon minced sun dried tomatoes
  • 2 lbs salmon fillets unskinned


Salmon: Mash garlic with salt; combine with parsley, oil and tomatoes. Cover and refrigerate for at least 8 hours or up to 12 hours. Place salmon skin side down on greased grill. Brush half of marinade over top; cook, covered, over low heat, for 15 minutes. Brush salmon with remaining garlic mixture; increase heat to medium and cook for about 10 minutes or until fish flakes easily when tested with fork.

Pesto: In food processor, finely chop basil, Parmesan, pine nuts, garlic, salt and pepper. With motor running, gradually pour in oil and process until smooth. Spoon over fish. (Make-ahead: Spoon into ice-cube tray; freeze.)

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Garlic and Pesto with Salmon