Parsley Pesto Crusted Salmon

In a conscious effort to eat more seafood, specifically fish filets, I branched out and got salmon. I've had some mixed salmon experiences at restaurants so it's never been my favorite protein. However, if it is seasoned well and cooked properly, it's very tasty.

My salmon is grilled on a cedar plank, but you can just bake it in the oven at 425 degrees for about 15-17 minutes, until it is fully cooked through. The cedar gives it a smokey, outdoorsy flavor - highly recommend trying this! The sweetness from parsley pesto (compliments of my mom - freshly grown in her garden) combined with the smokiness from the cedar and the acidity from the lemon are a great combination. 

I served this with a salad of organic mixed greens, avocado, and shaved parmigiano, dressed with freshly squeezed lemon, olive oil, salt and cracked black pepper.

Ingredients:

• Salmon Filet - 1 per person
• Extra Virgin Olive Oil
• Cracked Pepper
• Sea Salt
• Squeezed Lemon (use about half a lemon for every 2 filets)
• Sliced  Lemon, one slice per filet
• Olive Oil

Parsley Pesto: Makes one cup

• 2 cups fresh parsley leaves, packed
• 1/2 cup extra virgin olive oil
• 3 garlic cloves, minced

Add the parsley in your food processor and pulse a few times. Add the garlic, pulse a few times more.  Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor. Extra pesto can be frozen.

Squeeze the lemon on each salmon filet. Season with sea salt and cracked pepper. Evenly spread on a spoon full of the pesto on each filet. Drizzle a little additional olive oil on top. Place the sliced lemon in the center of each filet. Grill / Bake until salmon is fully cooked. Squeeze a little extra lemon on top before eating.