Salmon with Cilantro and Pumpkin Seed Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4, 6-oz. salmon filets1 bunch cilantro (about 2 c.)1/2 tsp. coriander seeds1/2 c. pumpkin seeds (pepitas)2 limes1 clove garlic6 tbs. olive oilSalt and pepper to taste
De-bone salmon filets and rub with salt and pepper. Set aside.
Heat 1 tbs. oil in a large skillet over medium heat. When hot, add pumpkin seeds and saute until they begin to pop (2-3 mins). Add coriander seeds after 1 minute. Remove from heat (do not wash skillet).
Add cilantro, garlic, juice from 1 lime, pumpkin seeds, and 4 tbs. oil to food processor. Process until smooth (add water or more lime juice if needed). Taste for salt and pepper and add if needed.
Heat 1 tbs. olive oil in skillet over medium-high heat. Add filets flesh-side down (do not crowd, cook in batches if needed). Cook for 3-4 minutes until flesh is nicely seared. Flip filets and cook skin-side down until cooked through, about 3-4 minutes longer. Serve with pesto.
Serving Size: 4
Heat 1 tbs. oil in a large skillet over medium heat. When hot, add pumpkin seeds and saute until they begin to pop (2-3 mins). Add coriander seeds after 1 minute. Remove from heat (do not wash skillet).
Add cilantro, garlic, juice from 1 lime, pumpkin seeds, and 4 tbs. oil to food processor. Process until smooth (add water or more lime juice if needed). Taste for salt and pepper and add if needed.
Heat 1 tbs. olive oil in skillet over medium-high heat. Add filets flesh-side down (do not crowd, cook in batches if needed). Cook for 3-4 minutes until flesh is nicely seared. Flip filets and cook skin-side down until cooked through, about 3-4 minutes longer. Serve with pesto.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 536.9
- Total Fat: 36.5 g
- Cholesterol: 120.7 mg
- Sodium: 723.3 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.0 g
- Protein: 45.0 g
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