20-Minute Alaska Salmon with Pistachio-Parsley Pesto

Name: 20-Minute Alaska Salmon with Pistachio-Parsley Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup plus 2 tablespoons shelled roasted pistachios; 1/2 cup firmly packed fresh parsley leaves and stems; 1/4 cup finely grated Parmigiano-Reggiano; 1 clove garlic, minced; 1/4 cup plus 2 teaspoons olive oil, divided; 1 tablespoon fresh lemon juice; Kosher salt and freshly ground black pepper to taste; 4 (6-ounce) Alaska salmon fillets, frozen; 1 lemon, quartered, for serving

Recipe GLPR64a65b4bcedded

Main Course

20 min

683 cal

Servings: 4

Stovetop

SNAP eligible

Pan-seared frozen Alaska salmon fillets topped with a vibrant pistachio and fresh parsley pesto, finished with garlic, Parmigiano-Reggiano, and lemon. This elegant yet quick weeknight dinner is packed with healthy omega-3 fats and bright Mediterranean flavors.

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Ingredients

1/2 cup plus 2 tablespoons shelled roasted pistachios

1/2 cup firmly packed fresh parsley leaves and stems

1/4 cup finely grated Parmigiano-Reggiano

1 clove garlic, minced

1/4 cup plus 2 teaspoons olive oil, divided

1 tablespoon fresh lemon juice

Kosher salt and freshly ground black pepper to taste

4 (6-ounce) Alaska salmon fillets, frozen

1 lemon, quartered, for serving

Directions

In a food processor, combine the roasted pistachios, fresh parsley, grated Parmigiano-Reggiano, and minced garlic. Pulse until the mixture is finely chopped but still has texture (do not overprocess into a paste).
Transfer the pistachio mixture to a small bowl. Drizzle in the lemon juice and 1/4 cup olive oil, stirring until well combined. Season the pesto with kosher salt and freshly ground black pepper to taste. Set aside.
Remove the salmon fillets from the freezer and pat dry with paper towels to remove any ice crystals. Season both sides generously with kosher salt and freshly ground black pepper.
Heat the remaining 2 teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Once the oil is hot, carefully place the salmon fillets skin-side up in the skillet.
Cook the salmon for 4 to 5 minutes without moving, until the skin is golden and crispy. Flip the fillets skin-side down and cook for an additional 3 to 4 minutes, or until the salmon reaches an internal temperature of 160°F at its thickest point.
Transfer the cooked salmon fillets to serving plates. Generously spoon the pistachio-parsley pesto over each fillet, dividing evenly among the four plates.
Serve immediately with lemon quarters on the side for guests to squeeze over the salmon as desired.

Comments

Grocery List Plus Editorial Staff4.25

Salmon and parsley are reliable finds at any Charlotte grocer, but pistachios and parmigiano-reggiano require a special stop—ALDI or Harris Teeter's specialty section for the cheese, possibly a second store for raw pistachios if you don't see them shelled and unsalted. At roughly $8–10 per pound for wild salmon, plus $4–5 for quality parmigiano and $3–4 for pistachios, you're looking at $7–9 per serving, which is solid for a protein-focused weeknight but not budget-friendly. The 20-minute claim holds only if you buy pre-shelled pistachios and already have pesto ingredients measured; hand-chopping and pesto-making add five real minutes. This is a restaurant-quality plate that reheats reasonably if you keep the pesto separate, making it weeknight-friendly for a couple eating simply or a family willing to stretch one salmon fillet.