Salmon with Pistachio Pesto: A Mediterranean-Inspired Delight

Salmon with Pistachio Pesto.

This recipe features flaky, tender baked salmon topped with a vibrant and flavorful spinach-pistachio pesto. It's a relatively quick and easy dish perfect for a weeknight meal or a more elegant occasion.

Yields: 4 servings Prep time: 20 minutes Cook time: 15-20 minutes

Ingredients:

For the Salmon:

• 4 (6-ounce) salmon fillets, skin on or off (your preference)

• 1 tablespoon olive oil

• Salt and freshly ground black pepper to taste
  

For the Pistachio Pesto:

• 2 cups packed fresh spinach

• ½ cup shelled pistachios, lightly toasted

• ½ cup grated Parmesan cheese

• ¼ cup extra virgin olive oil

• 2 cloves garlic

• 2 tablespoons lemon juice

• 1 tablespoon water (or more, to adjust consistency)

• Salt and freshly ground black pepper to taste
  

Equipment:

• Baking sheet

• Food processor or blender

• Small bowl
  

Instructions:

1. Prepare the Pesto:

• Lightly toast the pistachios in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. Be careful not to burn them. Let cool slightly.

• In a food processor or blender, combine the toasted pistachios, Parmesan cheese, garlic, lemon juice, and water. Pulse until coarsely chopped.

• Add the spinach and olive oil. Process until smooth or desired consistency is reached, scraping down the sides as needed.

• Season with salt and pepper to taste. Add more water, 1 tablespoon at a time, if the pesto is too thick. Taste and adjust seasonings as needed.
  

2. Prepare the Salmon:

• Preheat oven to 400°F (200°C).

• Line a baking sheet with parchment paper for easy cleanup.

• Pat the salmon fillets dry with paper towels. This helps them brown better.

• Brush the salmon fillets with olive oil on both sides.

• Season generously with salt and pepper.
  

3. Bake the Salmon:

• Place the salmon fillets on the prepared baking sheet.

• Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness1 of the fillets. Check for doneness around the 12-minute mark.
  

4. Assemble and Serve:

• Remove the salmon from the oven and let it rest for a few minutes.

• Spoon a generous amount of pistachio pesto over each salmon fillet.

• Serve immediately.
  

Tips and Variations:

• For a richer pesto, you can add a handful of fresh basil leaves.

• If you don't have pistachios, you can substitute with walnuts or pine nuts. Toast them similarly.

• For a spicier pesto, add a pinch of red pepper flakes.

• Serve the salmon with roasted vegetables, quinoa, or a simple salad for a complete meal.

• If you have leftover pesto, store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

• To check if the salmon is cooked through, gently press it with a fork. It should flake easily and be opaque throughout. The internal temperature should reach 145°F (63°C).

• If you are using skin-on salmon, you can sear the skin-side down in a hot pan before baking to get crispy skin.