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.
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.
Serve with cherry tomatoes and a lemon slice.
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
Ingredients
Directions
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.
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.
Serve with cherry tomatoes and a lemon slice.