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 Salmon with Moroccan Pesto
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Servings
Ingredients
  • 1 pound center-cut salmon fillet
  • 3 tablespoons olive oil for rubbing the skin of the salmon
  • 1 cup tightly packed fresh parsley
  • 1/2 cup tightly packed fresh cilantro or basil leaves
  • 6 fresh mint leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 clove garlic, chopped
  • 1/4 cup organic extra virgin olive oil for the pesto
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon sea salt
  • 2 tablespoons water
Servings
Ingredients
  • 1 pound center-cut salmon fillet
  • 3 tablespoons olive oil for rubbing the skin of the salmon
  • 1 cup tightly packed fresh parsley
  • 1/2 cup tightly packed fresh cilantro or basil leaves
  • 6 fresh mint leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 clove garlic, chopped
  • 1/4 cup organic extra virgin olive oil for the pesto
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon sea salt
  • 2 tablespoons water
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oven to 350° F degrees. Rinse the salmon and place it on a baking pan or in a glass pyrex flesh side up. Rub the flesh with a thin coat of olive oil. Place the salmon in the heated oven and cook for 20 minutes. Remove promptly to avoid overcooking.
  2. While the salmon is cooking prepare the sauce. Combine all the ingredients in a food processor and process until well blended. Add water to adjust to the desired consistency. Check to see if it needs a bit more lemon juice.
  3. Serve the salmon with the sauce ladled on top.