Slow-Roasted Salmon With Pistachio Basil Pesto
Prep time: 10 minutes
Cook time: 25 minutes
Serve count: 4
Ingredients
4 (6-ounce) salmon fillets /1/4 cup plus 1 tablespoon extra-virgin olive oil, / divided 3/4 teaspoon kosher salt, / divided 1 teaspoon ground black pepper, / divided 1 teaspoon Italian seasoning /1/3 cup pistachios, roasted and shelled / 2 cups basil /4 green onions, trimmed and chopped into 2-inch pieces / 1 teaspoon rice vinegar / 1/4 cup water / 2 tablespoons grated parmesan cheese
Method
- 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.