Grilled Salmon With Lemon Verbena Pesto – a delicious recipe with salmon, salmon, salt, olive oil, lemon verbena pesto, lemon verbena. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pat dry your salmon and sprinkle with Onmivore salt on all sides (leaving skin on one side).
2
Sprinkle loosely with Sumac until all sides are covered too.
3
Brush a bit of olive oil over entire fish.
4
Cook over flat grill or on BBQ until skin is crispy and to desired doneness. I like mine medium rare. Cooked on a baking steel you can get the crispy skin and cool interior.
5
Serve with lemon verbena pesto/sauce. Recipe below.
6
Put all ingredients in a blender or food processor. (I used a Vitamix and made it very smooth but not runny).
7
Pulse all ingredients until desired consistency adding olive oil if necessary until you have something between a sauce and a paste.
8
Drag a dollop of the sauce on the plate and place the cooked fish on top. Spoon a bit of the sauce on top of the fish and sprinkle with 1/2 teaspoon of crushed hazelnuts. Serve while hot.
520
kcal
Calories
45
g
Fat
6
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: For the salmon, 1 pound Fresh Alaskan wild salmon (stomach area), Sumac, Omnivore salt, and more.
Yes, Grilled Salmon With Lemon Verbena Pesto falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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