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This was my first recipe I ever posted on this account and it’s still one of my favorites. It’s soooo easy to make, delicious and healthy. Thanks momma for the recipe, my forever inspo!
AUTHOR: broccyourbody
Pistachio Pesto Salmon
SERVES: 2
TIME: 20 minutes
Ingredients
- 1/4 cup salted roasted pistachios (if using unsalted, increase salt by 1/4 teaspoon)
- 2 cups packed fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, roughly chopped
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil, plus more if needed
- Juice of 1/2 lemon, or more to taste
- 2 salmon fillets (6 ounces each) (skin on or off is your preference)
Instructions
Preheat the oven to 400°F. Line a sheet pan with foil.
Pistachio Pesto:
- In a food processor, combine the basil, Parmesan, pistachios, garlic, salt, few twists of pepper, lemon and 2 tablespoons of the olive oil and pulse 3 to 4 times.
- While the machine is running, slowly drizzle in the remaining oil for about 30 seconds. The pesto should have a little texture and not be too oily. If it appears dry, transfer to a small bowl, and stir in more oil, 1 tablespoon at a time, until the mixture is easily spreadable and moist.
Cook the Salmon:
- Set the salmon on the sheet pan. Generously coat the top of the salmon with the pesto and bake until the salmon is opaque in the center, 10 to 12 minutes. If you prefer your fish on the rare side, it will be closer to 9 to 10 minutes and the flesh will be bright pink in the center and slightly translucent.
Notes
You can use this pesto on chicken, shrimp, pasta, etc.
Welcome!
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
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