Pan Seared Salmon with Pumpkin Seed Pesto

I always tell myself to eat more fish, I know how nutritionally important it is and that it’s a healthy thing to do. Problem? I don’t love cooked fish. Sushi? Love it, and could eat it every day but give me cooked fish and I push it around my plate.


My goal is to find a few fish recipes that are delicious, easy to make during the week and solve this I don’t like cooked fish problem. Recipe trail number 1, Pan Seared Salmon with Pumpkin Seed Pesto adapted from Bon Appetit. Verdic? I like it. I really liked it. This was easy to make, dinner was ready in 15 minutes and the boyfriend and I loved this. Yeah for a new salmon recipe I like!


Pan Seared Salmon with Pumpkin Seed Pesto (adapted from Bon Appetit)


Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4



  • 2 1/2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
  • 1/2 cup shelled pumpkin seeds (pepitas)
  • 1/2 cup (firmly packed) cilantro leaves and stems
  • 1/2 teaspoon cracked coriander seeds
  • 1/2 garlic clove, coarsely chopped
  • 1 tablespoon (or more) fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 4 6-ounce salmon fillets (preferably wild)
  • 1 lime, cut into 4 wedges



Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.

Pulse 6 tablespoons pumpkin seeds, cilantro, cumin, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.

Heat remaining 1 teaspoon oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3-4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.








I served this with wild rice mixed with the remaining cilantro and lime juice. It paired very nicely with the salmon.


  1. Mo says

    Omg this looks and sounds insanely good! We are big salmon eaters, even Ava ate about 4 oz of grilled salmon the other night. I will definitely be giving this recipe a try!

  2. says

    This looks delicious! I love salmon! Well, I actually haven’t met a fish that I didn’t like. Problem is is that my husband won’t eat it. I ususally eat it when we are at a restaurant or I’ll make it for myself when he’s out of town.

Leave a Reply

Your email address will not be published. Required fields are marked *