Baked Salmon with Asian Cilantro Pesto

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   1.

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   Preheat oven to 425 degrees F and line a baking sheet with tinfoil.

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   Lightly rub the tinfoil with olive oil.

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   2.

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   Pat the salmon fillets dry and place them, skin-side down, onto the baking pan.

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   Drizzle just enough oil to cover the top of each filet and rub it into the salmon with your fingers, or a pastry brush.

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   3.

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   Sprinkle with salt and pepper.

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   3.

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    Bake the fish until it flakes easily with a fork, about 13-15 minutes (see note).

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    4.

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    While the fish cooks, place the almonds in a small food processor (mine is 3 cups) and process until broken down into small pieces.

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    5.

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    Add in the cilantro and bok choy and process until broken down and combined with the almonds, scraping down as necessary.

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    Make sure the almonds arent packing down at the bottom of the processor and not being mixed into the greens.

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    6.

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    Add in the lime zest, lime juice, garlic, ginger, rice vinegar, soy sauce and pepper and continue processing until creamy and combined.

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    7.

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    With the food processor running, stream in the olive oil and process until the mixture runs through the processor smoothly, and is creamy.

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    8.

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    Spread the pesto on the salmon and garnish with green onion.

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    Notes: 1.

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    Both Mr. FFF and I liked the pesto with the full amount of soy sauce, but we tend to like things on the saltier side.

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    I would suggest starting with 4 teaspoons, and adding the additional teaspoonful at the end, if you think it needs to be saltier.

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    2.

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    A good rule of thumb is 4-6 minutes per 1/2 inch of salmon, depending on how well-done you like it.

* Per serving · 4 servings · Values may vary.