Ingredients
You will need some fresh rosemary (a few sprigs will do), tarragon (same), thyme (same), basil (same), and spinage (a bunch should do). You will also need to have some olive oil on hand, some heavy cream, and some parmesan cheese. If you can get a hold of some fresh salmon fillet and if you can not get them fresh then frozen will do. So the run down is this:
A few sprigs of rosemary
A few leafs of tarragon
A few sprigs of thyme
A few branches of basil
A bunch of spinage
Olive oil as needed
Heavy cream as needed
Parmesan cheese as needed
As many salmon fillets as you want to serve, one per person
Preparation
Take the rosemary, tarragon, thyme, basil, and spinage, then place them in a food processor. Turn it on then add oil until you make a pesto, add some salt but not to much. In a sauce pot add some butter and then sauté some garlic, and then add your heavy cream until scalding. At this point start to add the cheese until nice and thick. In the last step add your pesto to make the herb sauce. Now clean your fish and pat dry, then toss with oil, salt, pepper, and dry parsley. Now that you have a seasoned fish, heat your sauté pan and add some oil, then add your fish. Cook until golden brown and internal temp of 145. if your fish is brown but not done you can finish in the oven. Once the fish is cooked you can plate and top with herb sauce. This one goes great with my apricot and cranberry wild rice and sautéed asparagus.
