• chef janet

Salmon with Cilantro-Lemon Pesto

This easy cilantro-lemon pesto is bursting with flavor but is so quick and easy to make. The lemon is perfect for any seafood so feel free to use your favorite.

4 6-8 ounce salmon filets

Cilantro-Lemon Pesto

1 bunch cilantro 2 Tbsps pumpkin seeds, sunflower seeds or pine nuts 3 Tbsps lemon juice 1 clove garlic ¾ c oil salt

Make the pesto:

  1. Remove the thick stems from the cilantro and discard. It is ok to put the thinner stems into the pesto.

  2. Place the cilantro, garlic, seeds and 1/4 tsp salt in a food processor or heavy duty blender and run until it is finely chopped.

  3. Add the oil and lemon juice and run until it is smooth. Taste. If the flavors do not pop, stir in a couple pinches of salt

Cook the salmon:

  1. Heat the oven to 350. Season the salmon with salt and pepper.

  2. Heat a large, oven-safe skillet (cast iron is preferred) until a splash of water evaporates immediately.

  3. Add a light coating of high heat oil.

  4. Place the salmon in the pan, skin-side up and cook for 3-4 minutes or until it is golden. Flip and transfer to the oven. Cook an additional 4-6 minutes. Cooking time will vary depending on the thickness and your preferred doneness.

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