Salmon with Sorrel Pesto
Prep: 15 minutes
Roast: 12 minutes
1/2 cup olive oil
2 cups lightly packed fresh sorrel or basil leaves
1/2 cup pine nuts, toasted
4 cloves garlic
Sea salt or salt
Ground black pepper
Olive oil
8 4 to 6 oz. Wild-caught or farm-raised skinless salmon fillets, about
1-inch thick
Preheat oven to 450 degrees F. For Sorrel Pesto, in a food processor bowl
or blender container combine 1/4 cup of the olive oil, sorrel, pine nuts,
and garlic. Cover; process while drizzling in up to 1/4 cup remaining olive
oil, scrapping down sides of processor as necessary. Season to taste with
salt and pepper. Set aside.
Brush a roasting pan with olive oil. Place fish fillets in prepared pan.
Lightly brush fish with olive oil; sprinkle with salt and pepper. Roast,
uncovered, for 12 minutes or until fish flakes easily when tested with a fork.
Serve with Sorrel Pesto. Makes 8 servings with about 2 tablespoons pesto per
serving.
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