Pesto-Crusted Salmon and Steak with Basil Cream

Ingredients

For the Salmon and Steak:

• 2 salmon fillets, skin on
• 2 steaks (ribeye, filet mignon, or preferred cut)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup pesto sauce (homemade or quality store-bought)

For the Basil Cream Sauce:

• 1 cup heavy cream
• 2 tablespoons butter
• 1 garlic clove, finely minced
• 1/4 cup fresh basil leaves, finely chopped
• 1 tablespoon grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Prepare the Salmon and Steak

1. Preheat your oven to 400°F (200°C).
2. Season both the salmon fillets and steaks generously with salt and pepper.
3. Spread a thin, even layer of pesto over the tops of the salmon fillets, gently pressing it down so it adheres well.
4. In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the salmon fillets skin-side down and sear for 2–3 minutes, or until the skin is crisp.
5. Transfer the skillet to the oven and bake the salmon for 7–10 minutes, depending on thickness, until just cooked through and flaky.
6. While the salmon bakes, heat the remaining tablespoon of olive oil in another skillet over medium-high heat. Sear the steaks for 3–4 minutes per side, or until they reach your preferred level of doneness.
7. Remove steaks from heat and let them rest for 5 minutes before serving.

2. Make the Basil Cream Sauce

1. In a small saucepan, melt the butter over medium heat.
2. Add the minced garlic and sauté for 1–2 minutes, just until fragrant.
3. Stir in the heavy cream and bring the mixture to a gentle simmer.
4. Add the chopped basil and grated Parmesan, stirring occasionally as the sauce simmers for 3–4 minutes until slightly thickened.
5. Season with salt and pepper to taste.

3. Serve

• Arrange the pesto-crusted salmon fillets and seared steaks on a large serving platter or individual plates.
• Generously