Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto
PRINT RECIPE This fall inspired pesto is as versatile as Pride of Bristol Bay wild sockeye salmon. It pairs perfectly with rice, pasta, roasted vegetables, and chicken, too. Try it on seared or...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at prideofbristolbay.com.
Cooking tools:
- Food processor
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Pepper mill
- Paper towel
- Spoon
- Plate
Ingredients
- 2 1/2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
- 1/2 cup shelled pumpkin seeds (pepitas)
- 1/2 cup (firmly packed) cilantro leaves and stems
- 1/2 teaspoon cracked coriander seeds
- 1/2 garlic clove, coarsely chopped
- 1 tablespoon (or more) fresh lime juice
- Kosher salt
- freshly ground black pepper
- 4 6-ounce salmon fillets (preferably wild)
- 1 lime, cut into 4 wedges
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