Prep Time: 10 min | Total Time: 25 min | Serves: 4-6
For the Pesto:
- 3/4 c. Jeff’s Garden Organic Pitted Greek Kalamata Olives
- 1 c. Italian fresh parsley leaves
- 1/3 c. basil leaves
- 2 tsp. crushed garlic
- 1/2 c. + 1 tsp. extra virgin olive oil (divided)
- 1 Tbsp. fresh lemon juice
- 1/3 c. toasted pine nuts
- Salt and pepper to taste
For the Salmon:
- 6 salmon 5 oz. each
- Salt and Pepper to taste
- Lemon wedges for garnish
Place all pesto ingredients in food processor and blend until thoroughly mixed into a textured pesto sauce.
Season 5 oz. salmon with salt and pepper. Drizzle roasting pan with olive oil and place salmon over it.
Spread pesto on the salmon and roast in oven at 375° F for about 10 to 12 minutes.
Squeeze fresh lemon on salmon just before serving.
Chef Notes: Also very good for sea bass, grilled steak, grilled shrimp and grilled chicken. Use as a spread on toasted bread topped with Jeff’s Garden Roasted Bell Peppers Strips and goat cheese.