Grilled Salmon with Fresh Pesto

I had never made pesto before, but this recipe had been buzzing around in my head for a while. So, on a sunny Saturday in London just gone, this is what I had for lunch sitting in my little garden with my husband and catching up over a glass of chilled New Zealand Sauvignon Blanc. This dish is great for lunch, dinner, and for anyone following a paleo diet (more on this later), perfect for breakfast. The pesto stores well if kept in a small airtight container, so you can use it on tinned salmon in salads or for other meats throughout the week. I have said 4 pieces of salmon, but the pesto makes enough for about 10-12 servings, so just cook as many pieces of salmon as you have people dining.

  • 4 Fillets of Wild Salmon*
  • 6Tbs Olive Oil
  • Bunch Basil
  • Bunch Flat Leaf Parsley
  • 2 tablespoons pinenuts
  • 4 Tablespoons pistachios(shelled)
  • Juice of 1 lemon
  • 1 clove garlic, grushed
  • Salt to taste
In a small frying pan lightly toast your pinenuts and pistachios. Shake the pan often to turn them over. They should be lightly coloured. Set aside to cool. Trim the stalks from the ends of the bunches of basil and parsley and stuff it all into a little food processor (if you don’t have one a hand held blender stick should work fine too). Add the olive oil, minced garlic, lemon juice and cooled nuts and blend. Taste and add salt as desired. Add more olive oil if the consistency is still too thick (although it should be like a paste).

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Preheat the grill to 220 degrees celcius. Lay your salmon skin down on some tinfoil(aluminum foil), season with cracked pepper and grill for 12 minutes. (I don’t like salmon to be in pink in the middle, it is one fish/meat I like cooked through, but if you want it slightly undercooked in the middle, take it out after 8-10 minutes instead).
Slide the salmon off the oven tray and plate it, adding a dollop of the fresh pesto to the top of each piece. Serve with a fresh green salad (and wash down with a great wine!). Bon Appetite!
*Wild salmon is so much better for you than farmed, the nutritional profile changes with farmed fish due to their enforced diet. More on this soon!

6 thoughts on “Grilled Salmon with Fresh Pesto

  1. I made your pesto last night, it was so tasty! I loved the zing of the pistachio and lemon combination. Unfortunately I couldn’t get hold of any salmon so we had the pesto with lamb instead, which worked just as well. Looking forward to trying it with the salmon next time.

    Still eagerly awaiting your seabass!!!! xx

    • Thank you so much for the feedback! Seabass is coming…made it recently for a dinner party but was drinking and talking too much and forgot to take photos! Soon I promise. X

  2. We made you salmon and pesto last night – it was delicious! Another recipe that is quick and easy to prepare. Love it! xx

    • Wonderful!!! Thank you for commenting. I used the pesto last night too but on a tin of salmon. It lasts for ages in the fridge so I am sure you will get a few more meals from it yet. X

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