I made this recipe after coming upon many different pesto recipes that use pine nuts. While they are a tasty addition to a pesto recipe I find them in only small quantities and quite expensive. This recipe will make enough for two, but can be easily doubled
Ingredients:
2 salmon fillets
2 cups of fresh basil leaves
¼ cup of sliced almonds
¼ cup of bread crumbs
1 lemon
¼ tsp of salt
¼ tsp of fresh cracked pepper
Olive oil
Instructions:
Preheat oven to 350 degrees.
In a food processor combine basil leaves, almonds, salt, and pepper. Grate about one tablespoon of the lemon’s peel into the food processor as well. Then cut the lemon in half and squeeze one half of the lemon’s juice into food processor. Place the cover on the food processor and pulse several times. Slowly stream in about ¼ cup of olive oil to the food processor until the pesto has thinned some, but is not soupy. Cover a pan with foil and place the salmon fillets on the pan. Evenly divide the pesto on top of each piece of salmon. Then place one slice of the leftover half of lemon on top of each piece of salmon. Finally, divide the bread crumbs on top of the pesto and lemon covered salmon. Sprinkle some olive oil on top of the bread crumbs so that the bread crumbs will turn golden in the oven. Cook the salmon for fifteen minutes or until it reaches an internal temperature of 145 degrees.
