Pesto Tomato Salmon Pinwheels
These Pesto Tomato Salmon Pinwheels are stuffed with fresh basil pesto and a fresh cherry tomato sauce. They’re as delicious as they are impressive. Serve with your favorite sides for a tasty, wholesome meal.
Here’s what you need to know…
For these salmon pinwheels, I used a large sockeye salmon filet which had the skin on. If, by chance you can find a large filet without the skin on, get that. I’m far from an expert at removing the skin, so, for me, that was the hardest part of making these.
Pesto – you can make your own pesto, or use store bought. Of course, fresh pesto, in my opinion, has extra flavor, but store bought pesto is also delicious.
Cherry Tomato Sauce – you’ll want to make the cherry tomato sauce first, since it takes the longest. The sauce is made of cherry tomatoes, shallot, garlic and fresh herbs. After roasting in the oven, you need to be cautious when mashing the tomatoes with a fork. The cherry tomato juice is very hot. I recommend standing back from the pan.
If you make this salmon recipe, let me know what you thought in the comments and ratings. I love to hear your feedback! Also, make sure you find me on instagram, or youtube, where you can see the full cooking video and fun behind the scenes.
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Pesto Tomato Salmon Pinwheels
Description
These Pesto Tomato Salmon Pinwheels are stuffed with fresh basil pesto and a fresh cherry tomato sauce. They’re as delicious as they are impressive. Serve with your favorite sides for a tasty, wholesome meal.
Ingredients
- 1 large salmon filet, skin removed (2 pounds)
Cherry Tomato Sauce
- 2 tablespoons olive oil
- 1 1/2 cups cherry tomatoes
- 2 garlic cloves
- 1 shallot, thinly sliced
- Salt and pepper
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh oregano
- 1/4 cup water
Basil Pesto
- 2 cups fresh basil
- 1/3 cup parmesan cheese, grated
- 1/4 cup pine nuts
- 2 cloves garlic
- pinch of salt
- 1/3 cup olive oil
Instructions
1. Preheat oven to 425F. In a baking pan or oven safe skillet, add all ingredients for Cherry Tomato Sauce. Roast in oven for 15-20 minutes, or until all ingredients are softened. Remove from oven. Stand back from the pan so that you don’t get splashed with hot liquid from the cherry tomatoes, and use a fork to gently mash the cherry tomatoes.
2. Make the Basil Pesto. Add all ingredients to food processor except the olive oil. Roughly chop to combine. Scrape down the sides of the food processor and pulse several times more to chop the ingredients. While the food processor is running, slowly drizzle in the olive oil. Adding the olive oil in while the food processor is running will help it emulsify and keep the olive oil from separating.
3. Rinse the salmon and pat dry with paper towels. Spread the basil pesto over top of the salmon, then spoon the cherry tomato sauce over top. Starting at the tail end, roll the salmon snugly, tucking in any loose filling. Secure the salmon with toothpicks or bamboo skewers, 2-inches apart. Slice into pinwheels in between the skewers (you may need to break the skewers in half so they fit in the skillet when cooking).
4. Heat 1 tablespoon olive oil over medium heat in a large skillet. Carefully place salmon pinwheels in hot oil and cook until golden brown, roughly 3 minutes. Flip and cook the other side, until your desired doneness (roughly 3 more minutes for a medium center). Serve immediately with your favorite sides. Enjoy!
