PISTACHIO PESTO SALMON😍

If you know me, you know I LOVE me some pesto, so granted I knew I had to make a dairy free version to have on hand for quick weeknight meals like this Pistachio Pesto Salmon with Asparagus. The pesto comes together in seconds, and the whole meal is basically made on one sheet pan - talk about an easy meal with even easier cleanup. You’re gonna love this one!

If you’ve never made homemade pesto, you really have to try it. It’s 1000x more flavorful than store bought versions and is truly so easy to whip up. Since I wasn’t going to be adding parmesan, I chose to use pistachios in this since they are more flavorful than other nuts. You’ll have a bit leftover after this recipe, so use it as a salad dressing, with some roasted veggies and grain free pasta, or on top of scrambled eggs in the morning!

Serves 2.

Directions:

For the Pistachio Pesto Salmon:

• 2 salmon filets

• 1 bunch asparagus

• 1 tbsp olive oil

• ¼ tsp garlic powder

• 1 lemon wedge

• Salt and pepper to taste

For the Dairy-Free Pistachio Pesto:

• 2 cups packed fresh basil leaves

• 1/3 cup dry roasted pistachios

• 1 large clove garlic

• Juice from 1 small lemon

• ¼ - ⅓ cup extra virgin olive oil

• Salt and pepper to taste

Directions:

For the Pistachio Dairy-Free Pesto Salmon:

• Preheat the oven to 400 degrees.

• Add lemon juice, garlic, and a pinch of salt to your blender or food processor. Blend for 15-30 seconds. This helps get the bitter raw garlic taste out.

• Add the pistachios and blend until a chunky paste is formed, about 30 seconds to a minute.

• Add in the basil and blend, slowly streaming in a little of the olive oil at a time until you reach the desired consistency. Look for a homogeneous mixture that still has a bit of texture to it. Season with salt and pepper to taste.

• Arrange salmon and asparagus on a parchment paper lined baking sheet. 

• Drizzle olive oil over asparagus and season with garlic powder and top with small slices of the lemon wedge.

• Season asparagus and salmon with salt and pepper.

• Spoon about 2 tbsps of pesto over each salmon filet and spread into a thin layer. You will have a little extra pesto that you can reserve in the fridge up to 1 week (it’s great as a salad dressing, topping for spaghetti squash or roasted veggies).

• Bake at 400 degrees for 11-13 minutes depending on the thickness of your salmon. It should flake easily when done.

• Spoon more fresh pesto over the salmon and enjoy!