The texture and big flavor of the pesto makes this salmon such a pleasure to eat! And it really doesn't take much longer than preparing salmon using a marinade. The pesto ingredients get blitzed together in a food processor and pressed over the top of the salmon prior to cooking. That said, you could certainly do this in advance (up to 2 days) and cook the fish at your convenience. (Or make the pesto in advance and refrigerate until using.)
My favorite way to serve this is on a spinach salad that has been dressed in a balsamic vinaigrette or over couscous. It's delicious, great for guests, and looks lovely.
Notes: Olive oil is extra virgin.
PISTACHIO PESTO SALMON
Ingredients: 1 1/2-2 lbs. salmon (slab or fillets), 1-2 tbsp. Dijon mustard.
For the pesto: 1/2 cup pistachios, 2 cups loosely packed basil leaves, 1/2 cup grated Parmesan cheese, 1/2 tsp. sea salt, 1/2 tsp. pepper, 2 tsp. minced garlic, 1/4-1/3 cup olive oil.
Serves 4-6.
1. Make Pistachio Pesto: In a food processor, add the pistachios, basil, salt, pepper, Parmesan, and garlic. Blitz into a fine rubble. Add the olive oil, then blitz again until well-combined, starting with 1/4 cup and using up to 1/3 cup. Use immediately or refrigerate up to 2 days before using.
2. Prep salmon: Pat the salmon dry, then place on a parchment paper lined baking sheet. Brush the flesh all over with Dijon mustard. Using clean hands, distribute the pistachio pesto over the top of the mustard, pressing to adhere it. (Set aside for cooking or cover and refrigerate up to two days.)
3. Roast: Preheat the oven to 400*F. Roast the salmon uncovered, on the prepared baking sheet for 15-20 minutes, or until your desired level of doneness. Serve with fresh basil leaves over the top, if you like.
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