Posted on | May 10, 2009 | 22 Comments |
I have wasted away another beautiful weekend doing absolutely nothing. I stayed in bed most of the past 48 hours, while everyone around me was doing something cool and exciting. Damn those social networking sites and the status updates! Reading about all the fabulous ways in which the others were spending their weekends made me feel a little guilty. After a stressful week I was getting exactly what I needed, uninterrupted me-time, but still I couldn’t help but wonder why I was the only one who didn’t want to get out of the house! Anyone else out there had a lazy weekend? Do share; it would make me feel a little better!
Anyway, I am all recharged for the week ahead. I bet all of you who spent your weekend on the beach and out shopping and walking and hiking and brunching et al are going to crib tomorrow about how much Mondays suck, while I – the well-rested one – will be all ready to take on the world! (Note to self: Do not post a status message tomorrow about how much I hate Mondays.)
Anyway, how-much-ever lazy I feel over the weekend, I get an unstoppable urge to blog every Sunday night, so here I am with the easiest recipe to type up from my drafts. This is a dinner-for-one dish from the week when Siv was away on a business trip. I had some sage to use up, and I made an easy pesto that got used up in a pasta and a sandwich as well as this easy roasted salmon. Sage has a mild peppery flavor that goes well with meat, but it was great on salmon as well.
Sage Pesto Recipe
- 1 cup loosely packed sage leaves
- 1/2 cup packed parsley
- 3 garlic cloves
- 1/2 cup pine nuts
- 1/4 cup olive oil
- salt and pepper to taste
- crushed red pepper to taste
Wash and drain the sage and parsley using a mini salad spinner. Dry roast the pine nuts. Place the garlic and pine nuts in a food processor and pulse to chop. Add the herbs and olive oil and process until smooth. Add the salt and pepper and crushed red pepper and mix well. Taste and adjust the seasonings as needed.
- Salmon filets
- Salt and freshly ground pepper to taste
- Oil to coat the roasting pan.
- Pesto (Recipe above)
Pre-heat the oven to 375F.
Grease an oven-proof non-stick pan that can comfortably hold the salmon filets.
Place the salmon filets skin side down in the pan. Season well with salt and pepper.
Bake in the pre-heated oven for 12 minutes.
Remove from the oven, and brush generous amounts of the pesto on all three sides of the filets. Return to the oven and cook for another 10 minutes till salmon is cooked through.
Serve warm with more of the pesto on the side. I had mine with some roasted asparagus.
This is a South Beach Diet friendly meal for phase 1.
Other Salmon Recipes you might like.
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