Slow-Roasted Salmon with Pistachio Basil Pesto

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves: 4

Ingredients

• 4 (6-ounce) Full Circle Market Alaskan Keta Salmon fillets
• 1/4 cup plus 1 tablespoon Food Club Extra Virgin Olive Oil, divided
• 3/4 teaspoon kosher salt, divided
• 1 teaspoon Food Club Ground Black Pepper, divided
• 1 teaspoon Food Club Italian Seasoning
• 1/3 cup pistachios, roasted and shelled
• 2 cups fresh basil, plus extra for serving
• 4 green onions, trimmed and chopped into 2-inch pieces
• 1 teaspoon rice vinegar
• 1/4 cup water
• 2 tablespoons Food Club Grated Parmesan cheese
• Lemon wedges, to taste

Directions

1. Preheat oven to 275°F and line a rimmed baking sheet with parchment paper.
2. Lay salmon fillets on prepared baking sheet and coat evenly with 1 tablespoon of oil. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper and Italian seasoning, and bake for 20-25 minutes, or until the thickest part of the fish begins to flake when pierced with a fork.
3. While the salmon cooks, make the pesto by combining the pistachios, basil, green onion, rice vinegar and remaining salt and pepper in the bowl of a food processor or blender. Pulse until finely chopped. With the machine running, stream in the water and remaining 1/4 cup olive oil.
4. Transfer pesto to a bowl and fold in grated cheese. Plate salmon and spread pesto on each fillet. Garnish with remaining basil. Serve with lemon wedges and enjoy!