Salmon With Pistachio Pesto

Salmon With Pistachio Pesto

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Bright lemon, pistachios, sweet honey, and sharp horseradish complement the richness of salmon.

  • 1 Lemon
  • 1 Salmon Fillet (About 3 Pounds)
  • 4 Tablespoons Olive Oil (Divided)
  • 2 Sprigs Rosemary
  • 1/2 Cup White Wine
  • 1/4 Cup Roasted Salted Shelled Pistachios
  • 1 Green Onion (Chopped)
  • 2 Tablespoons Honey
  • 1 Tablespoon Horseradish
  1. Zest lemon and reserve zest. Thinly slice lemon and arrange in single layer in baking dish. Place salmon on top of lemon slices skin-side down. Brush with 2 tablespoons olive oil. Season with kosher salt and pepper. Top with rosemary ad pour wine into dish. Cover tightly with foil. Place in oven 25 to 30 minutes.
  2. Add pistachios and green onion to food processor and pulse until very finely chopped. Transfer to medium-size bowl and stir in honey, horseradish, remaining 2 tablespoons olive oil, 1 tablespoon water, and reserved lemon zest.
  3. Remove salmon from oven and transfer to serving platter. Spoon pistachio mixture over salmon and serve immediately.
  4. Serves 6
  5. Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes
  6. "Work With What You Got!"
  7. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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