Ingredients
4 6 oz salmon filets
8 oz cherry tomatoes, halved
Pesto
2 garlic cloves
3 tbsp almonds
1 ½ cups loosely packed fresh basilleaves
½ cup loosely packed fresh flat-leaf parsley leaves
¼ cup grated Parmigiano-Reggiano cheese
1 tsp lemon zest
1 tbsp fresh lemon juice
1—1 ½ cups extra-virgin olive oil
Salt and freshly ground pepper, to taste
Directions
1
Make pesto by combining chopped garlic, almonds, basil, parsley, cheese, lemon zest, and lemon juice in a bowl. Slowly mix in olive oil until desired consistency is reached. Season with salt and pepper. Set aside.
2
Pat salmon filets until dry, and transfer to a lined baking sheet. Spoon 2 tbsp pesto over each filet. Cook under broiler for 7-10 minutes, or until salmon is cooked through and basil is slightly browned.
3
Serve with cherry tomatoes and a lemon slice.
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Ingredients
4 6 oz salmon filets
8 oz cherry tomatoes, halved
Pesto
2 garlic cloves
3 tbsp almonds
1 ½ cups loosely packed fresh basilleaves
½ cup loosely packed fresh flat-leaf parsley leaves
¼ cup grated Parmigiano-Reggiano cheese
1 tsp lemon zest
1 tbsp fresh lemon juice
1—1 ½ cups extra-virgin olive oil
Salt and freshly ground pepper, to taste