Herby Salmon with Kale Almond Pesto
Fancy but super easy—it’s the perfect way to describe this salmon recipe. It comes together so quickly but looks super impressive coming to the table. And of course, that supple tender salmon paired with a quick kale pesto (which has so many other uses—toss with pasta or roasted vegetables or mix with mayo as a sandwich spread) lots of herbs and preserved lemon which provides a salty briny hit. I like Mina Preserved Lemons, which is available in most better grocery stores or online. If you don’t have preserved lemon use about 2 tsp of lemon zest.
Serves 4
INGREDIENTS
1 lb. salmon fillet
1 tsp extra virgin olive oil, plus more for finishing
¼ tsp kosher salt
⅛ tsp black pepper
⅛ tsp ground coriander
⅓ cup kale almond pesto (see below)
1 tbsp lemon juice
2 tbsp preserved lemon, diced
⅓ cup mix of dill fronds, basil and mint leaves, and chopped chives for garnish
Flaky sea salt
Kale Almond Pesto
2 cups kale, leaves only (no ribs or stems)
2 tbsp mint leaves
2 tbsp flat leaf parsley leaves
½ cup extra virgin olive oil
¼ tsp kosher salt
⅛ tsp black pepper
1 lemon, juiced and zested
⅓ to ½ cup roasted almonds
METHOD
To make the pesto, add kale, mint, parsley, olive oil, salt, pepper and lemon to the bowl of a food processor and pulse until smooth. Add almonds and pulse until almonds are fully incorporated. Pesto can be stored in an airtight container in the fridge for up to one week, or frozen for up to 6 months.
Preheat oven to 400F.
Pat salmon dry with a paper towel and rub with olive oil, then season with kosher salt, black pepper and coriander. Place skin side down on a parchment lined sheet pan and roast for 14-15 minutes for medium rare.
To serve, swirl pesto mixture on a platter. Using a large flat metal spatula, slide the spatula edge between the skin and the fillet. Slide the entire spatula underneath the fillet to separate the skin from the fillet (it should separate quite easily as the skin will be stuck to the parchment). Carefully transfer to the platter and place atop pesto.
Dot salmon with preserved lemon and herbs. Finish with flaky sea salt, a glug of olive oil and serve.