Salmón al horno saludable con salsa verde de hierbas frescas

Ingredientes

• 2 cups fresh basil, packed
• 1/4 cup pine nuts, toasted
• 2 cloves garlic, peeled
• 1/4 cup Parmigiano-Reggiano, grated
• 1/4 cup extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 4 (6-ounce) salmon fillets, skin-on or off
• 1 tbsp olive oil
• Kosher salt and black pepper to taste

Preparación

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Toast pine nuts in a dry skillet over medium-low heat for 3-5 minutes until golden and fragrant. Remove immediately to cool.

3. 3

   In a food processor, pulse the toasted pine nuts, basil, garlic, and Parmesan until coarsely chopped.

4. 4

   With the processor running, slowly stream in the ¼ cup of extra virgin olive oil until the sauce is mostly smooth.

5. 5

   Stir in the lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.

6. 6

   Pat salmon fillets completely dry with a paper towel. Place on the prepared baking sheet.

7. 7

   Drizzle the fillets with 1 tablespoon of olive oil, and season generously with salt and pepper.

8. 8

   Spoon the pesto evenly over the top of each salmon fillet, spreading it into a thick layer.

9. 9

   Bake for 15-20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 130-135°F.

10. 10

    Let the salmon rest for 3-5 minutes on the baking sheet before serving.