Salmon with Cilantro Pumpkin Seed Pesto

Salmon with Cilantro Pumpkin Seed Pesto

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.

  • 2 cups unsalted raw pumpkin seeds
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 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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Prepare pesto (can be made up to 3 days ahead): Preheat the oven to 375°F. Toss pumpkin seeds with 2 tablespoons of the oil and salt. Roast 10 to 15 minutes. Allow to cool. Combine cooled seeds in a food processor with 1/4 cup 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.

Prepare a grill or grill pan for medium heat cooking. Top fish with pesto mixture and let sit 15 to 30 minutes. Grill skin-side down 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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