I always call my sister and ask her, “what are you cooking today?”…and I always know that on Monday she’ll say some sort of fish dish because it’s “Meatless Mondays!” So I tried to incorporate that into my cooking menu.  And since my daughter loves fish too, I know it will be a hit with her too.
One thing I love to add to my fish when I want to it to have a nice bright flavor is basil pesto sauce.  My recipe is super easy and great to keep on hand in the refrigerator to add to anything from meat, poultry, fish, pasta, or bread.  Sometimes I serve it with my fish and sometimes I put it right on it and bake it, either way, it adds amazing flavor.  I decide to make my seafood 2 ways this time.  Start off by preheating the oven to 500 degrees. For the salmon it was pretty easy, I just drizzle it with a nice squeeze of lemon juice, sprinkle with salt and pepper and place it on a baking sheet that’s lined with aluminum foil. You can also cook the salmon in a skillet if you prefer. Next, I put about 8 large/jumbo shrimp in a bowl, make sure they are deveined and the shell and tail are removed.  Add 2 tablespoons of the pesto to the shrimp and toss to coat.  Lay the shrimp flat on the baking sheet next to the salmon.  Place the baking sheet in the oven.  Bake the seafood for 4 minutes, remove baking sheet and turn the shrimp over but do not touch the salmon, leave it as is.  Place the baking sheet back in the oven for another 4 minutes.  Remove the baking sheet from the oven and remove the shrimp and place into a serving dish.  Place the salmon back in the oven under the broiler and turn the broiler on high, cook the salmon for 2-3 minutes until the salmon has a nice brown crust, then remove from oven, place in a serving dish.  And that’s it, you’re done. I like to serve my seafood with wild rice, yellow rice, pasta, or vegetables.
Link to Pesto: http://dedemed.com/mediterranean/salmon-with-pesto/
Link to Yellow Rice: http://dedemed.com/mediterranean/yellow-rice/