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Grilled Salmon with Homemade Spanish Pesto

Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 4 Fillets of Fresh Salmon
  • 2 Cups Tightly Packed Fresh Spinach
  • 3 Basil Leaves
  • 1 Clove of Garlic
  • 1 Tbsp Pine Nuts
  • 1 Tbsp Blanched Almonds
  • 1/8 Cup Shredded Aged Manchego Cheese
  • 3 Tbsp Extra Virgin Spanish Olive Oil
  • Sea Salt
  • Freshly Cracked Black Pepper
  • Lemon
  • Cherry Tomatoes


  1. Heat a small non-stick frying pan with a medium heat and dry roast 1 tablespoon of pinenuts and 1 tablespoon of blanched almonds between 2 to 3 minutes, set aside
  2. Roughly chop 2 cups of tightly packed bagged spinach and add to a mortar, finely mince 1 clove of garlic and add to the mortar, then add the toasted nuts and pound with a pestle for about 2 minutes, then add 3 fresh basil leafs and pound everything together for another 3 minutes, until everything is well mashed
  3. Shred about 1/8 cup of aged queso Manchego cheese into the mortar, season with sea salt and freshly cracked black pepper and mix everything together, now slowly drizzle in about 2-3 tablespoons of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge
  4. Heat a non-stick frying pan with a medium heat
  5. Drizzle 4 fresh salmon fillets with a kiss of extra virgin Spanish olive oil and some fresh lemon juice, then season each fillet with sea salt and freshly cracked black pepper
  6. Once the pan get´s hot, add the salmon fillets to the pan, cook for 3 minutes on each side (total of 6 minutes in the pan) and remove from the pan.
  7. To serve, add the fillets to 4 seperate dishes, add some pesto on top of the fillets, add a streak of pesto on the side of each dish, add a slice of lemon and some cut cherry tomatoes on top
  8. Enjoy!

Recipe Notes

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