Description

This 20 Minute Pan-Seared Salmon with Arugula Pesto is a quick and flavorful meal featuring perfectly seared salmon filets topped with a vibrant, tangy arugula pesto. The pesto, made with fresh arugula, green onions, sour cream, and mayonnaise, adds a creamy and slightly spicy complement to the tender salmon. Ideal for a healthy weeknight dinner or impressing guests with minimal effort.

Ingredients

Scale

Arugula Pesto

3 cups arugula (packed)
Top half of one bunch of green onions (roughly chopped)
2 tablespoons lemon juice
2 tablespoons water
2 tablespoons sour cream
2 tablespoons mayonnaise
1 clove garlic
1/8 teaspoon pepper (or more to taste)
1/4 teaspoon salt (or more to taste)
1/2 teaspoon dried basil
Pinch red pepper flakes (use at least 1/8 teaspoon for some heat)

Salmon

4-6 salmon filets
Salt and pepper, to taste
1/2 teaspoon flour per filet
1 tablespoon olive oil
Fresh lemon wedges (for serving)
More arugula (to serve with)

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Instructions

Make the pesto: Add arugula, green onions, lemon juice, water, sour cream, mayonnaise, garlic, pepper, salt, dried basil, and red pepper flakes into a food processor. Pulse until smooth. Taste and adjust seasoning if needed.
Prepare the salmon: Pat salmon filets dry with paper towels. Sprinkle the skin side generously with salt and pepper. Lightly dust each filet with about half a teaspoon of flour.
Apply pesto to salmon: Spread about 1 teaspoon of the arugula pesto evenly over each filet.
Heat the skillet: Place a large skillet over high heat and add olive oil. Heat until oil is very hot and shimmering.
Sear the salmon: Place 2-3 salmon filets skin-side down in the hot skillet. Avoid overcrowding; cook in batches if necessary. Let cook undisturbed for 1 1/2 to 2 minutes until a nice golden sear forms on the bottom.
Season and flip: Sprinkle the tops of the filets with salt, pepper, additional flour, and another teaspoon of pesto. Carefully flip the filets.
Finish cooking: Cook the flipped side for 30 seconds to 1 minute. Remove the skillet from the heat and let the salmon rest in the pan for 2 more minutes.
Plate and serve: Serve the salmon filets on a bed of fresh arugula. Garnish with fresh lemon wedges and spoonfuls of remaining pesto.
Serving suggestions: Pair with a green salad, crusty bread, roasted potatoes, or simple pasta for a well-rounded meal.

Notes

If you prefer more spice, increase the red pepper flakes in the pesto to at least 1/8 teaspoon or more.
Make sure the skillet and oil are very hot to achieve a perfect sear on the salmon.
Do not overcrowd the pan to avoid steaming the salmon; cook in batches if needed.
Resting the salmon after cooking allows the juices to redistribute and finish gentle cooking.
Leftover pesto can be refrigerated for up to 3 days and used as a spread or sauce.