- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- 4-6 Local/Fresh/Wild King Salmon Fillets, skin removed
- 2 Lemons, sliced into 12-18 rounds
- Salt & Pepper
- 2 c. Basil Leaves, packed
- 1 c. Parmesan Cheese, grated
- 3/4 c. Olive Oil
- 2/3 c. Pine Nuts or Chopped Walnuts
- 4 cloves Garlic, chopped
- 1/4 tsp. Salt
- 1/4 tsp. Black Pepper
Preheat the oven to 450 degrees, and line a baking sheet with parchment paper. Add basil and pine nuts to a food processor and pulse several times, then scrape down the sides before continuing. Add garlic and parmesan and repeat. After scraping down the bowl for the second time, turn the food processor on so it is blending continuously, then slowly stream in the olive oil while the food processor is running; this will help the pesto emulsify. Season with salt and pepper, stirring to combine. Transfer to a bowl and set aside.
Check salmon fillets for possible pin bones and remove any if found. Pat down salmon fillets, and season on all sides with salt and pepper; arrange 3 slices of lemon per salmon fillet on the baking sheet, and place salmon fillets on top of lemon slices. Generously spoon pesto on top of fish, then place in the oven. Bake for 12 to 15 minutes or until salmon has reached 145 degrees.
Serve with fresh lemon wedges and any leftover pesto.