1/4 cup
cilantro, leaves and soft stems, roughly chopped
1/2 cup
packed carrot tops, rough stems removed
1
large garlic clove, smashed
2 tsp
lemon zest
2 tsp
lemon juice
1/4 tsp
kosher salt
1/2 cup
extra virgin olive oil
1.5 lb
salmon filet
2 tbsp
olive oil
1 tsp
kosher salt
1/4 tsp
freshly ground pepper
2 tbsp
lemon juice
3-4
carrots, ribboned
2-3
radishes, thinly sliced
2 tbsp
fresh chives
2 tbsp
fresh mint
1/4 cup
fresh cilantro leaves
Method
Add all of the ingredients for the spring pesto, except for the olive oil, to a food processor. Blend until fully combined while still a little coarse in texture. Slowly add in more olive oil while blade is running on low. Can be made ahead and stored in the refrigerator for up to a week.
Preheat oven to 375°F. Place the fish fillet skin side down on a parchment lined baking sheet. Brush salmon with olive oil. Sprinkle with salt, pepper and 1 tbsp fresh lemon juice.
Bake for 10 minutes until the salmon begins to flake. You want the inside to still be shiny and slightly opaque.
Meanwhile combine the carrots, radishes, chives, mint, cilantro and remaining 1 tbsp of lemon juice in a medium bowl.
Brush with spring pesto and top with carrot herb salad. Serve with extra pesto and enjoy!