BASIL AND MINT PESTO CRUSTED SALMON

EASTER SALMON … the eye-catching fish dish for your Easter spread.

This salmon is so special! I created it when working with Main St. Bistro and can’t stop making it. There’s just something magical about how the fresh herbs combine with the parmesan and walnuts making a gorgeous deep green crust. Oh, it’s a serious show-stopper. The beauty of this salmon is that it’s incredibly easy to make. Toss all of the ingredients for the crust in a food processor, pat your mixture on top of your salmon, and then bake it. Yes, I’m serious. Get involved!

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BASIL AND MINT PESTO CRUSTED SALMON

Yield: 4 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 15 MinInactive time: 5 MinTotal time: 30 Min

Ingredients

FOR THE PESTO CRUST

• Walnut Halves (1/2 cup)
• Parmesan (1 cup, shredded)
• Fresh Basil (2 cups, leaves only, no stems)
• Fresh Mint (1/4 cup, leaves only, no stems)

FOR EVERYTHING ELSE

• Salmon Filet (1 pound, skin removed)
• Extra Virgin Olive Oil (roughly 1 tablespoon)
• Salt (roughly 1/4 teaspoon)
• Pepper (roughly 1/4 teaspoon)
• Vegetable Oil (roughly 1 tablespoon for coating your frying pan)

KITCHEN TOOLS

• Cutting Board
• Food Processor
• Fish Spatula
• Baking Sheet
• Silpat or Parchment Paper
• Meat Thermometer or Oven Probe

Instructions

TO MAKE YOUR PESTO CRUST

1. Combine your walnuts, parmesan, basil, and mint in your food processor. Process until you have an even crumble—about 1 minute.

TO CRUST YOUR SALMON

1. Preheat your oven to 350º.
2. Drizzle your olive oil over your salmon. Use your hand to rub it in.
3. Sprinkle salt and pepper over your salmon.
4. Use your hands to press an even layer of your processed pesto crumble over the top of your salmon filet. You can elect to coat the sides (not the skin part) if you like. I like leaving that bare for the final aesthetic. That said, this recipe has you making enough crumble for coating the sides.

TO COOK YOUR SALMON

1. Transfer your crusted salmon to your silpat lined baking sheet.
2. Bake until your salmon has an internal temperature of 135º or to 145º if you prefer it on the drier side. About 15 minutes. If you use a probe, you don't have to watch the time, it will alert you when your fish is ready.
3. Let your fish sit for 5 minutes to rest before serving.

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