Serves 4
20 min
20-Minute Alaska Salmon with Pistachio-Parsley Pesto
Recipe GLPR64a65b4bcedded
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.
