Herb Crusted Salmon With Arugula Citrus Pistou And Grape Tomatoes

1. 1

   Stem rosemary, thyme and oregano and place in a spice mill. Blend the spices to mince and add sea salt.

2. 2

   Generously sprinkle herbs over salmon filets on both sides. Preheat a heavy bottom skillet over high heat. When heated add 2 Tbsp oil to the pan. Add the salmon filets to the skillet. and reduce heat to medium high. Cook filets for for 2 - 3 minutes (depending upon how well done you like your salmon). When you see the sides of the filets begin to turn a pinkish/white color turn the filets and cook the other side.

3. 3

   Cook another 2 minutes. This will give you a nice medium cooked salmon. If you want it cooked completely through, cook another minute. Remove from heat and plate.

4. 4

   Place salmon filets on a plate. Pour 2 Tbsp of the Arugula Citrus Pistou (recipe follows) on top of each filet and top with the quartered grape tomatoes. Serve & enjoy.

5. 5

   Place the arugula, lime and lemon zest in food processor. Add the juice of the lemon and lime.

6. 6

   Pulse until you have a course chop. Next add pine nuts and parmesan cheese and pulse again to incorporate.

7. 7

   Now, add the olive oil while the food processor is running to fully incorporate and puree the mixture.

8. 8

   Set aside until ready to plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.