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Sweet Pistachio Salmon


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Ingredients

  • 1/3 cup pistachios, shelled
  • 2 T. coconut oil, melted
  • 1 T. agave nectar
  • 1/8 t. sea salt
  • 23 large basil leaves
  • 1 t. rosemary
  • 1 t. mint
  • 1 lb. salmon

Instructions

  1. Preheat oven to 400F.
  2. In a food processor, place your pistachios, oil, agave nectar, sea salt, mint, basil, and rosemary.
  3. Process until it is combined and only a little chunky, about 30 seconds. Scrape down the sides and turn to processor on again for about 10 seconds.
  4. Place salmon on a lined baking pan. Use a rubber spatula to spread the pesto across the salmon.
  5. Place it in the oven for 15-20 minutes. My oven takes exactly 17 minutes for a cooked through, moist fish.

Notes

  • If you are using separate salmon filets, I recommend cooking for 12-15 minutes. If you are using a large 1 lb. filet of salmon, it will take longer to cook, about 15-20 minutes.

Nutrition

  • Serving Size: 4