Pistachio Pesto Salmon
Cast-iron seared salmon finished with bright pistachio-basil pesto.
"Golden, nutty, and bursting with flavor — this Pistachio Pesto Salmon is Italian elegance in every bite." - Alexia
Ingredients
- 3 pieces salmon (6–8 oz each, thick cut)
- 1–2 fresh lemons
- 1/4 cup pistachio pesto sauce
- 1 bunch fresh basil (julienned)
- 1/4 cup extra virgin olive oil
- 1/2 cup shelled pistachios
- Cracked black pepper (to taste)
- Garlic powder (to taste)
- Garlic salt (to taste)
Instructions
Prepare the Salmon
Wash and pat dry the salmon fillets. Season generously with garlic salt, garlic powder, and cracked black pepper. Squeeze the juice of half a lemon over the top and drizzle with extra virgin olive oil.
Sear the Salmon
Heat a cast iron pan over high heat until very hot. Add the salmon skin side down and cook for 6 minutes on high heat.
Bake and Broil
Transfer the pan to a preheated 400°F oven. Bake for 12 minutes. Then switch the oven to broil and cook for 3 minutes, until the top becomes golden brown. Use an oven glove or towel to handle the hot pan.
Finish and Serve
Remove from the oven, top with pistachio pesto and fresh julienned basil, and garnish with lemon slices before serving.
Make the Pistachio Pesto (optional)
In a food processor, combine 3 cups of fresh basil, 1 cup of fresh parsley, 3 cloves of garlic, 1/4 cup pistachios, 1/2 cup Pecorino Romano cheese, 1/4 cup Parmesan, 1 teaspoon salt, and cracked black pepper. Blend while slowly adding 1/2 cup olive oil until emulsified. Store in an airtight container for up to 7 days or freeze.