Braised Salmon With Tuscany Basil Pesto
- 1 cup fresh basil
- 1/2 cup sun-dried tomatoes
- 1/4 cup olive oil
- 2 tbsp. roasted garlic, minced (4-5 cloves)
- 2/3 cup chicken broth
- 2 tbsp. lemon juice
- 1 lb. salmon fillets
- - shredded Parmesan cheese
Place basil leaves, sun-dried tomatoes, olive oil and roasted garlic into a food processor. Chop until nearly puréed and well blended. In a sauté pan, add chicken broth and lemon juice. Spread pesto over salmon fillet. Braise salmon until tender. Garnish with shredded Parmesan cheese.
Recipe courtesy of Dehn's Garden Fresh Herbs and Vegetables.