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Roasted Salmon with Spring Pesto

Roasted Salmon With Spring Pesto on a platter with radishes, mint, cilantro and carrot ribbons
  • Serves:  6
  • Prep Time:  25 min
  • Cook Time:  15 min

Ingredients

Spring Pesto

  • ½ cup fresh peas, or frozen peas, thawed
  • ½ cup unsalted pistachios
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons packed fresh mint leaves
  • 5 fresh basil leaves
  • ¼ cup cilantro, leaves and soft stems, roughly chopped
  • ½ cup packed carrot tops, rough stems removed
  • 1 large garlic clove, smashed
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice, (from 1 lemon)
  • ¼ teaspoon kosher salt
  • ½ cup extra-virgin olive oil

Roasted Salmon

  • 1 (1½-pound) salmon fillet
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper

Carrot Herb Salad

  • 3 medium carrots, peeled and ribboned
  • 3 radishes, thinly sliced
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh mint leaves
  • ¼ cup fresh cilantro leaves
  • 1 tablespoon fresh lemon juice, (from 1 lemon), plus more for serving

Method

  1. Make the pesto. In a food processor, add the peas, pistachios, Parmesan, mint, basil, cilantro, carrot tops, garlic, lemon zest, lemon juice, and salt. Pulse 20 times until just blended. With the processor running on low, slowly pour in the olive oil (See note).

  2. Make the salmon. Preheat the oven to 375°F with a rack in the center position. Line a rimmed sheet pan with parchment paper. Place the salmon skin side down on the prepared sheet pan. Brush the fish all over with the olive oil, then sprinkle with the salt and pepper. Bake for 10-12 minutes or until the fish flakes easily with a fork.

  3. Meanwhile, make the carrot herb salad. In a medium bowl, combine the carrot ribbons, radishes, chives, mint, cilantro, and lemon juice.

  4. To serve, transfer the salmon to a platter, brush with spring pesto and top with carrot herb salad. Serve with extra pesto and lemon juice.


Note: Store refrigerated in an airtight container for up to 1 week, or in the freezer for up to 3 months.