- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 – 8oz boneless skinless salmon fillets
- Salt and Pepper
- 4 Tbsp Pesto sauce (try Giada De Laurentiis Genovese Basil Pesto)
- 1/2 cup gluten free instant potato flakes
- 1/4 cup grated Parmesan cheese
- Fresh black pepper
- Drizzle of olive oil
Preheat oven to 400 degrees. Combine the potato flakes and Parmesan cheese in a small bowl.
Rinse fillets in cold water and pat dry with a paper towel. Season both sides with salt and pepper. Lightly spread pesto on one side of each fillet…don’t use too much or all you’ll taste is pesto. Press some of the potato flake mixture into the pesto on each fillet. Turn over. Repeat on other side. (If you are making ahead, you can refrigerate at this point until ready to prepare.)
In an oven-proof skillet, heat the olive oil and butter until butter is bubbly. Add the fillets to the hot pan and sear about 1-2 minutes until a crust forms. Gently turn to other side and do the same. Do not cook longer than 4 minutes total. Transfer the pan to preheated 400 degree oven and bake for 8-10 minutes until the salmon flakes easily.
Remove from oven and allow to sit for 5 minutes. Optional to drizzle with a little olive oil and fresh ground black pepper. Serve over a bed of mashed potatoes.