Salmon with Green Olive Pesto
- Combine the green olives, 5 Tbs. of the olive oil, the parsley, lemon zest, lemon juice, 1/4 tsp. salt and a pinch of black pepper in the bowl of a food processor. Pulse on and off until the mixture is finely chopped and almost becomes a paste. Transfer the mixture to a small bowl and season to taste with more salt and pepper. Let stand at room temperature for at least 30 minutes. (The pesto can be refrigerated in an airtight container for up to 3 days.)
- Position an oven rack about 8 inches away from the broiler element and heat the broiler to high. Line a large, rimmed baking sheet with foil and lightly brush the foil with some of the remaining olive oil. Set the salmon fillets, skin side down, on the foil. Lightly brush the salmon with olive oil and season with salt and pepper. Broil the salmon until it starts to brown and becomes almost firm to the touch, 4 to 5 minutes.
- Transfer the fillets to a serving platter. Stir the olive pesto and spoon it over the fillets. Serve with lemon wedges and any remaining pesto on the side.
Tip: Toasted bread makes a great accompaniment to this dish, as it’s a good way to enjoy the extra olive pesto. Put four 1/2-inch thick bread slices on a baking sheet and toast under the boiler until lightly golden, about 1 to 2 minutes per side. Brush the bread with extra virgin olive oil and serve.
Ingredient: Fish & Seafood
Cooking Method: Broil
World Cuisine: Italian