Pistachio Pesto Crusted Salmon

By garciamoss

Ingredients

• Pistachio pesto:
• 1 1/2 cup fresh basil
• 1 1/2 cup flat leaf parsley, chopped
• 3 cloves garlic
• 1 1/2 cup pistachios, shelled
• 1/2 cup olive oil
• Salt and pepper to taste
• 1/2 cup breadcrumbs, divided
• Oven roasted salmon:
• 4 boneless salmon filet (6-oz each)
• Juice of one lemon
• 1 Tablespoon dijon mustard
• salt and pepper

Preparation

Step 1

Add pistachios, garlic to food processor and pulse until chopped. Add basil and parsley a handful at a time, pulsing after each addition, until finely chopped. With the motor running, add the olive oil gradually; puree until almost smooth. Season with salt and pepper if desired. Add ¼ cup breadcrumbs.
Preheat oven to 400 degrees F. Spray large baking sheet with nonstick spray. Place the salmon skin side down onto baking sheet. Squeeze the juice of lemon onto the filet and sprinkle with salt and pepper. Spoon some dijon mustard on top.
Spread a ¼-inch layer of the pesto evenly over the top of each fillet. Sprinkle the reserved breadcrumbs over the pesto. Bake until the salmon is cooked — it should just start to turn opaque, with a trace of bright orange in the middle — and the topping is lightly browned, 10 to 15 minutes, depending on the thickness of the fish.