Salmon with Cilantro Pumpkin Seed Pesto
4

Serves 4

A show-stopper! Make the pesto a few days ahead-or purchase pesto-and then it's just minutes to a beautiful meal. The skin on one side and pesto on the other keeps the fish deliciously moist.

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    Ingredients: 
    • 2 cups unsalted hulled (green) pumpkin seeds
    • 6 tablespoons extra-virgin olive oil, divided
    • 1/2 teaspoon sea salt
    • 1/4 cup water
    • 2 tablespoons fresh lemon juice, or to taste
    • 3 garlic cloves, smashed
    • 1 cup coarsely chopped fresh cilantro
    • 4 (6 ounce) or 1 (1 1/2-pound) salmon fillets, skin on
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    Method: 

    Prepare pesto (can be made up to 3 days ahead): Preheat oven to 375°F. Toss pumpkin seeds with 2 tablespoons olive oil and sea salt. Roast 10-15 minutes. Allow to cool. Combine cooled seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste. Taste and adjust seasoning with salt and pepper.

    Top fish with pesto mixture and let sit 15-30 minutes. Grill skin-side down on oiled grate with grill lid closed about 10 minutes. Use a metal spatula to loosen fish from skin and remove fillet(s) to a serving platter.

    Nutritional Info: 
    Per Serving:480 calories (320 from fat), 36g total fat, 7g saturated fat, 105mg cholesterol, 200mg sodium, 2g carbohydrate (1g dietary fiber, 0g sugar), 37g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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