Spicy Salmon and Steak Skillet: A Flavor-Packed Duo in Red Pesto Sauce

Serving: This dish is best served with sides that can balance its richness, such as steamed asparagus, quinoa, or garlic bread.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the skillet or microwave, adding a splash of water or broth to prevent the sauce from drying out.
Variants:

Vegetarian Option: Swap the meat with plant-based protein like tofu or tempeh for a vegetarian version, ensuring it’s crispy and golden.
Different Proteins: Try this recipe with chicken breasts or shrimp instead of steak and salmon for a different flavor profile.
Milder Version: Reduce the amount of chili flakes in the pesto if you prefer a milder, more aromatic sauce.
FAQ:

Can I make the red pesto sauce ahead of time?
Yes! You can prepare the pesto sauce up to 3 days in advance and store it in the refrigerator.

What’s the best steak for this recipe?
Sirloin, ribeye, or even filet mignon work well in this dish, but feel free to use your favorite cut.

Can I use frozen salmon?
Yes, just make sure to thaw it properly before cooking, and adjust cooking times if needed to ensure the fish is fully cooked.