1 salmon filet, skin on and scaled
1 tablespoon pistachio pesto
1/2 fennel head
INGREDIENTS (FOR PESTO)
1/3 cup roasted unsalted pistachios
1/4 cup parmigiano
1/2 cup olive oil
2 cups basil leaves
3 garlic cloves
To make the pesto, combine the pistachios, parm, garlic and basil in a food processor and pulse until combined into a paste. Add a large pinch of salt and one of pepper, and drizzle in oil as it forms a smooth sauce. Taste for seasoning and adjust.
Thinly slice the fennel and place on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 20 minutes at 400 F, or until golden brown and crisp at the edges.
For the salmon, season both side of the filet with a pinch of salt and pepper. Heat up a pan over a medium high flame and coat the pan with olive oil. Add the salmon, skin side down, and cook for 4 minutes. Flip, and cook for another 3 minutes, until golden brown.
Sprinkle the filet with the fennel and drizzle with the pesto. Enjoy!