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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.
