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Salmon with Cilantro-Pumpkin Seed Pesto

Serves 4
Time 40 min
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.
Ingredients
  • 2 cups unsalted raw pumpkin seeds
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons lemon juice
  • 3 garlic cloves, smashed
  • 1 cup coarsely chopped fresh cilantro
  • 4 (6.0-ounce) or 1 (1 1/2-pound) salmon fillets, skin on
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method

To prepare the 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 until lightly browned, 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. Season with salt and pepper.

Prepare a grill or grill pan for medium heat cooking.

Place salmon skin-side down on a work surface and spread tops of fillets with pesto mixture.

Let rest for 15 to 30 minutes.

Grill skin-side down with grill lid closed until cooked through, about 10 minutes. Transfer to a serving platter.

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.
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  • 2 cups unsalted raw pumpkin seeds
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons lemon juice
  • 3 garlic cloves, smashed
  • 1 cup coarsely chopped fresh cilantro
  • 4 (6.0-ounce) or 1 (1 1/2-pound) salmon fillets, skin on
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.