Our new flat is right next to some great local shops, including a fish monger. Since I grew up in Utah, a very land locked state, I don't have much experience cooking fish. I asked Amy if she had any good recipes, and this is what she sent me. It was an instant hit at our house so I thought I would pass it on.
1 lbs boneless, skinless wild salmon filet
3 tablespoons pesto sauce
1 tablespoon fresh lemon juice
8 ounces fresh mozzarella, cut into 4 slices
4 ripe roma tomatoes, sliced thin
Preheat oven to 425 degrees. Combine pesto and lemon juice in a small bowl. Set aside 2 tablespoons of the mixture in a separate container. Cut salmon into 4 equal portions and transfer to a non-stick sheet pan. Brush each piece of salmon with the remaining tablespoon of pesto mixture. Top each with a slice of fresh mozzarella and sprinkle with salt and pepper. Bake in oven for 15 minutes.
Meanwhile, arrange tomato slices on four plates, fanning or tiling them into a tight circle in the center of each plate. Sprinkle with salt and pepper, then drizzle each with pesto mixture allowing it to drip onto the places. Top each with apiece of baked salmon, making sure to include any of the gooey and crispy bits of cheesy goodness. Can be topped with fresh basil leaves if you have some.
I served this with a side of pasta, but it would probably be great with rice, or on it's own. Happy dining!