Pistachio Pesto Salmon

Wild Salmon plated spinach pesto

 Wild Salmon With Pistachio Pesto


1 filet of wild sockeye salmon

1/2 lemon

Garlic powder

Fresh ground pepper

Spinach Pistachio Pesto, recipe to follow


Pre-heat oven on broil

Place salmon filet on a parchment lined baking sheet

Squeeze lemon over top of fish

Sprinkle with garlic powder

Fresh ground Pepper to taste

Place fish on the middle rack in oven under the broiler.

Broil fish for 10 minutes.

Remove from oven and let sit. Salmon should be flaky and moist not dry.

Serve topped with pesto.

Spinach Pistachio Pesto


1 bunch spinach, leaves washed or 2C packed baby spinach

1 C Basil leaves

3 whole cloves

1/2 C pistachios

1/4 C pecorino Romano

1/2 tsp Celtic sea salt

1/3-1/2 C cold pressed unrefined organic olive oil


Place spinach, basil and garlic in food processor. Pulse until its all finely chopped.

Add nuts, cheese and salt, pulse again.

With blade running, slowly add olive oil until desired consistency.

Great condiment served with fish, meat, chicken, over or mixed into rice with veggies, on burgers or sandwiches, AND of course over tomatoes!!!  SO many uses!

Let your imagination run wild!

Served here with Emperors black rice and roasted asparagus.  Great served room temperature. YUM!





Leave a Reply

Back to top