2Tbspspumpkin seedssunflower seeds or slivered almonds
Make the Cilantro Lemon Pesto
Remove the thick stems from the cilantro and discard. It is ok to put the thinner stems into the pesto.
Place the garlic, seeds or nuts and 1/4 tsp salt in a food processor or heavy duty blender. Run until it is finely chopped.
Add the cilantro, oil and lemon juice and run until it is smooth. Taste. If the flavors do not pop, stir in a couple pinches of salt or a teaspoon of lemon juice.
Cook the salmon:
If using thick pieces of fish, more than 1" thick, heat the oven to 350°F. Season the salmon with salt and pepper.
Heat a large, oven-safe skillet (cast iron is preferred) until a splash of water evaporates immediately.
Add a light coating of high heat oil.
Place the salmon in the pan, skin-side up and cook for 3-4 minutes or until it is golden underneath. If your fish is 1" thick or less, it should cook in the pan pretty quickly. Flip and cook 1-2 minutes more.
For thicker pieces, flip and transfer to the oven. Cook an additional 4-6 minutes. Cooking time will vary depending on the thickness and your preferred doneness.
Serving: 1salmon filet with 1/4 c pestoCalories: 1294kcalCarbohydrates: 7gProtein: 93gFat: 99gSaturated Fat: 16gPolyunsaturated Fat: 78gCholesterol: 238mgSodium: 2380mgFiber: 4gSugar: 1g
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