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Salmon with Cilantro-Pumpkin Seed Pesto
- 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
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.
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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