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How to make Salmon with pistachio pesto

Yield = 8
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 2 (about 900g) salmon fillets
  • 5 limes, halved
  • Watercress sprigs, to serve

Pistachio pesto

  • 1 1/2 cups firmly packed watercress sprigs
  • 1 cup baby rocket leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup (75g) toasted pistachios
  • 1 teaspoon finely grated lime rind
  • 1/3 cup (80ml) olive oil

Method

  • Step 1 To make the pesto, process watercress, rocket, mint, pistachios and lime rind in a food processor until chopped. With the motor running, add the oil in a thin, steady stream until combined. Season.
  • Step 2 Preheat oven to 200°C. Place 1 salmon fillet, skin-side down, on a clean work surface. Spread with pesto. Top with remaining fillet, skin-side up. Tie with string at 5cm intervals. Grease an oven tray. Place the salmon on the tray. Roast for 25 minutes for medium or until cooked to your liking.
  • Step 3 Meanwhile, heat a chargrill on high. Add limes and cook, turning, for 3-4 minutes or until caramelised.
  • Step 4 Serve salmon with limes and watercress sprigs.