Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto

By tammy1365

Dress up your salmon with some of the flavors of fall. Pumpkin seeds, coriander, and cilantro leaves combine to make a delicious pesto, and lime juice adds brightness.

Ingredients

• 2 1/2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
• 1/2 cup shelled pumpkin seeds (pepitas)
• 1/2 cup (firmly packed) cilantro leaves and stems
• 1/2 teaspoon coriander seeds, cracked
• 1/2 garlic clove, coarsely chopped
• 1 tablespoon fresh lime juice, or more to taste
• Kosher salt, to taste
• Black pepper, freshly ground
• 4 (6-ounce) salmon fillets (preferably wild)
• 1 lime, cut into 4 wedges

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from epicurious.com

Preparation

Step 1

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.

Pulse 6 tablespoons pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.

Heat remaining 1 teaspoon oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3-4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.