Pesto Salmon
There are many reasons to add salmon to your favorite meal rotation. Wild-caught salmon is a super lean, nutrient-packed protein choice. Having an abundant amount of omega-3 fatty acids helps to reduce triglyceride levels, lower blood pressure, and helps improve the balance of omega-6 to omega-3 ratio in our diets. Wild-caught salmon has anti-inflammatory properties, with research indicating potential benefits for chronic conditions like arthritis, ulcerative colitis, IBD, and cardiovascular disease. It is also high in the antioxidants astaxanthin and selenium, which are essential nutrients in preventing age-related macular degeneration.
Wild-caught salmon can be a little dry; thus, I have developed this recipe with the baked salmon having a pesto crust to help keep the fish with adequate moisture. If you like salmon and artichokes, you will love this recipe.
Pesto Salmon
Ingredients
2 (5-6 oz portions) salmon
1/4 cup pistachio pesto
1/4 cup pistachios to grind for the crust
Fresh dill sprigs
1 Lemon wedge
Pistachio Pesto
1/4 cup roasted pistachio
10-12 artichokes heart (canned, drain extra liquid)
1 tbsp finely chopped garlic (this is not too much, I promise)
1/2 cup fresh basil or parsley
1/4 – 1/2 tsp sea salt
1/8 tsp pepper or more to desired taste
3 tbsp lemon juice (from 1/2 of fresh lemon)
1/4 cup good quality olive oil
Instructions
Preheat oven to 425* to cook salmon
Make Pistachio Pesto if not already made
Place salmon skin-side down in an ovenproof dish
Spread 1/2 inch layer of pesto on salmon flesh
Spoon the finely ground pistachios over the pesto
Bake for 15-20 minutes, depending on thickness.
Measure the temperature of salmon after 15 minutes; should be 140 – 145*. Once removed, it will continue to rise slightly, so 140 is okay with the goal of 145*
Garnish is lemon wedge and dill sprig.
Instructions for Pistachio Pesto
Combine all ingredients except olive oil in a food processor
Pulse and blend
While processing, pour olive oil into the food processor
Blend until desired consistency