Disculpa, pero esta entrada está disponible sólo en Inglés Estadounidense.
Ingredients
- 8 (6 ounce) skinless salmon fillets
- 4 teaspoons salt
- 2 teaspoons black pepper
- 4 Tablespoons avocado oil
For the pesto:
- 1 small zucchini, cut in halves
- 1 cup packed fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup lightly toasted Macadamia nuts
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon finely grated lemon zest
- salt and pepper, to taste
Instructions
Serves 8
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Season the salmon pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper each, and brush each piece lightly with 1/2 Tablespoon avocado oil.
- Place the salmon on the prepared baking sheet and bake for 8-12 minutes, until the salmon is cooked through (it should flake lightly when prodded with a fork).
- While the salmon is cooking, prepare the pesto: Combine the zucchini, basil, Parmesan, nuts and garlic in the bowl of a food processor and process until coarsely chopped.
- With the motor running, slowly drizzle in the oil and continue to process until smooth. If the pesto seems too thick, add water to adjust the consistency.
- Season with lemon zest, salt and pepper.
- Top the cooked salmon pieces with pesto and serve. Any additional pesto can be stored in a glass jar in the refrigerator for up to a week.
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