Salmon with Creamy Pesto Sauce
This foolproof recipe, rich in healthy omega-3 fats, is quick and easy to prepare. Simply pan-sear the salmon and nestle it into a flavorful sauce made with cream of mushroom soup and prepared pesto. The vibrant grape tomatoes and spinach add a burst of freshness. Serve it over cooked brown rice, which provides additional fiber and whole grain.
Directions
- Season the fish as desired. Heat the oil in a large nonstick skillet over medium-high heat. Add the fish and cook for 3 minutes (try not to turn it sooner- it may stick to the skillet). Turn the fish over. Cook for 2 minutes or until well browned. Remove the fish from the skillet.
- Add the tomatoes to the skillet and cook for 3 minutes or until they begin to burst, stirring occasionally. Stir the soup and water in the skillet and heat to a boil. Stir in the pesto and spinach and cook until the spinach is wilted.
- Return the fish to the skillet. Reduce the heat to low. Cook for 1 minute or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the rice
Recipe Tips
- Watching your sodium intake? Try using Campbell’s No Salt Added Cream of Mushroom Soup instead.
- This dish is also delicious with a side of cooked quinoa in place of the brown rice.
Recipe Made With
CAMPBELL'S® Condensed Cream of Celery Soup
Did you make this?
Follow Us
CAMPBELL'S NEWSLETTER
Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox
FOLLOW US
Stay inspired with easy and delicious
meal ideas wherever you are