New from Fiona's kitchen
Pistachio Pesto Salmon
I came across this recipe almost by accident, and it quickly turned into a family favorite. It's so easy to make, and what I love most is that you can prep it ahead of time.
As it cooks, the creamy pesto melts into the salmon, making each bite juicy and full of flavor. It's simple, delicious, and always a hit.
Here's what you need
- Ground pistachios1 cup
- Grated Parmigiano Reggiano1 cup (add more if needed)
- Olive oil½ cup (plus more if needed)
- Garlic cloves2
- Basil leaves4–5 cups
- Salt and pepperTo taste
- Fresh salmon1 thick piece
- LemonsFor serving
How it comes together
- Make the pesto from scratch using a mortar and pestle (or a food processor). Combine pistachios, Parmigiano Reggiano, olive oil, garlic, and basil leaves until creamy.
- Spread the pesto over a thick piece of salmon.
- Bake at 375°F (190°C) for 20–25 minutes, until the salmon reaches an internal temperature of 145°F (63°C).
Note: This recipe makes a great deal of pesto, which I usually store in the fridge for up to a week or freeze for later.
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