Dad’s Pistachio Crusted Salmon

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Step 1

Place the basil leaves and half of the pistachios into the bowl of a food processor and pulse several times.

Step 2

Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

Step 3

While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.

Step 4

Add salt and freshly ground black pepper to taste.

Step 5

Preheat oven to 400 degrees

Step 6

Prepare a cookie sheet covered in foil, sprayed with cooking oil.

Step 7

Crush the remaining pistachios until they are at desired size, I like it to be about the size of peppercorns or a bit bigger.

Step 8

Season salmon with salt, pepper, and lemon juice. Spread pistachio pesto on each fillet, then fix the crushed pistachios on top.

Step 9

Quickly sear the fish in a pan with olive oil (skin side down), then bake at 400° for 10 minutes.