Serves 4, can be doubled
Salmon can also be broiled, roasted, grilled or poached in this recipe.
1 large bunch flat-leaf parsley, stems removed
1/2 cup grated Parmesan cheese, optional
1/4 cup shelled pistachios, lightly toasted
5 – 6 tablespoons fresh lemon juice, divided
2 cloves garlic, crushed
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ –1/3 cup extra-virgin olive oil
2 tablespoons butter or oil
4 (7 ounce) pieces salmon fillet
In a food processor, pulse the parsley, cheese, pistachios, 4 tablespoons lemon juice, garlic, salt and pepper until finely chopped. With the machine running, stream in the olive oil and process until a finely ground pesto forms.
Season the fish with a little salt and pepper. In a large nonstick skillet, heat butter/oil until hot. Add the fish and cook until browned on both sides and almost opaque but still a bit pink at the center, about 6 minutes. Drizzle with remaining 2 tablespoons lemon juice.
Serve salmon with pesto.