This lemon pesto is a keeper. Double the recipe and you won’t regret it. The zesty lemon brightens the sweet basil and salty Parmesan. Served atop this Salmon Caprese layered with tomato slices, fresh basil leaves and tangy balsamic vinegar it creates the perfect bite.
Salmon Caprese with Lemon Pesto
2019-06-21 01:18:31
Ingredients
- Lemon Pesto
- 1/2 cup pistachios divided
- Zest & juice of 1/2 lemon
- 2 oz Parmesan
- 1/2 tsp salt
- 5 grind fresh black pepper
- 2 oz fresh basil
- 1/4 cup light olive oil
- 1/4 cup extra virgin olive oil
- 1- large garlic clove
- Salmon Caprese
- 3lb salmon
- 1/2 lemon juiced
- 1/4 tsp Garlic powder
- 1/4 tsp Salt
- Fresh ground pepper
- 4-5 Campari tomatoes thinly sliced in rounds
- 1 oz basil
- Extra Virgin Olive oil drizzle
- Balsamic vinegar drizzle
Lemon Pesto
- Process 1/4 cup of the pistachios in a food processor. Set aside as a garnish for serving
- Then continue to add all remaining ingredients into the food processor and process until smooth.
Salmon Caprese
- Squeeze juice of lemon over fish, sprinkle with garlic, salt & pepper. Layer tomato slices and basil in a neat pattern over the fish. Drizzle with balsamic vinegar & extra virgin olive oil
- Roast 400 for 15-18 minutes
- Serve warm or at room temperature
- with the lemon pesto drizzled over the top and the crushed pistachios as a garnish.
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