A show-stopper! Make the pesto a few days ahead-or purchase pesto-and then it's just minutes to a beautiful meal. The skin on one side and pesto on the other keeps the fish deliciously moist.
Special Diets:
Ingredients
Method
To prepare the pesto (can be made up to 3 days ahead), preheat the oven to 375°F.
Toss pumpkin seeds with 2 tablespoons of the oil and salt.
Roast until lightly browned, 10 to 15 minutes. Allow to cool.
Combine cooled seeds in a food processor with 1/4 cup water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil.
Pulse until mixture forms a coarse paste. Season with salt and pepper.
Prepare a grill or grill pan for medium heat cooking.
Place salmon skin-side down on a work surface and spread tops of fillets with pesto mixture.
Let rest for 15 to 30 minutes.
Grill skin-side down with grill lid closed until cooked through, about 10 minutes. Transfer to a serving platter.
Nutritional Info
Serving Size
Calories
480
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.