Slow-Roasted Salmon with Pistachio Basil Pesto

Food Club

Recipe - Bay Shore King Kullen

Prep Time10 Minutes

Servings4

Cook Time25 Minutes

Ingredients

4 salmon fillets (6 oz each)

1/4 c plus 1 Tbsp extra virgin olive oil, divided

3/4 tsp kosher salt, divided

1 tsp ground black pepper, divided

1/3 c pistachios, roasted and shelled

2 c fresh basil

4 scallions, trimmed and chopped into 2" pieces

1 tsp rice vinegar

1/4 c water

2 Tbsp Food Club grated Parmesan cheese

Directions

Preheat oven to 275°F and line a rimmed baking sheet with parchment paper.
Lay salmon fillets on prepared baking sheet and coat evenly with 1 tablespoon of oil. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper and Italian seasoning, and bake for 20-25 minutes, or until the thickest part of the fish begins to flake when pierced with a fork.
While the salmon cooks, make the pesto by combining the pistachios, basil, green onion, rice vinegar and remaining salt and pepper in the bowl of a food processor or blender. Pulse until finely chopped. With the machine running, stream in the water and remaining 1/4 cup olive oil. Transfer pesto to a bowl and fold in grated cheese.

10 minutes

Prep Time

25 minutes

Cook Time

Servings

Directions

Preheat oven to 275°F and line a rimmed baking sheet with parchment paper.
Lay salmon fillets on prepared baking sheet and coat evenly with 1 tablespoon of oil. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper and Italian seasoning, and bake for 20-25 minutes, or until the thickest part of the fish begins to flake when pierced with a fork.
While the salmon cooks, make the pesto by combining the pistachios, basil, green onion, rice vinegar and remaining salt and pepper in the bowl of a food processor or blender. Pulse until finely chopped. With the machine running, stream in the water and remaining 1/4 cup olive oil. Transfer pesto to a bowl and fold in grated cheese.