Dr Woodson Merrell's Walnut Pesto Wild Salmon

Name: Dr Woodson Merrell's Walnut Pesto Wild Salmon
Yield: 2
Cuisine: Italian
Ingredients: 2 x 170g skinless wild Alaskan salmon fillets (also works well with any other fish); 1 tsp salt; Juice of 1 lemon; 90g basil leaves rinsed; 4 whole cloves garlic; 60g shelled walnuts; 6 tbsp olive oil

Over a year ago 1,945 views

Serves: 2

Italian Main Course

Ingredients

2 x 170g skinless wild Alaskan salmon fillets (also works well with any other fish)
1 tsp salt
Juice of 1 lemon
90g basil leaves rinsed
4 whole cloves garlic
60g shelled walnuts
6 tbsp olive oil

Accompaniment

Method

1
Preheat oven to 180C/160C fan/gas 4. Wash the fish with the salt and lemon juice, rinse under cold water, pat dry with a paper towel and place in a baking dish.

Combine all the pesto ingredients in a food processor and purée. Use half the pesto to generously coat the top of each fillet.

Cover the baking dish with a tightly fitting top or aluminium foil and bake for 15-20 minutes or until done to your liking.

Chef's Tips

Save leftover pesto for a snack another day, for example, for spreading on rice crackers. Store in an airtight container in the fridge for up to 1 week or immediately freeze for up to 3 months.