Salmon with Hazelnut Herb Pesto

Roasted Salmon with Hazelnut Herb Pesto
Yield: 4 servings
Active time: 10 minutes
Start to finish: 30 minutes

2 tablespoons grapeseed oil
Four 4- to 5-ounce salmon fillets, skinned and boned
Salt and pepper to taste
Hazelnut-Herb Pesto (recipe follows)

1. Preheat the oven to 375º and line a sheet tray with parchment paper.
2. Heat a sauté pan over medium-high heat and add the grapeseed oil.
3. Season the salmon fillets with salt and pepper to taste.
4. Sear the salmon in the hot pan, presentation side down, until golden brown and crisp, 3 to 4 minutes.
5. Flip and continue to cook the salmon on the second side for 1 additional minute.
6. Transfer the seared salmon to the prepared sheet tray and spread about 2 teaspoons of the pesto on the top of each fillet.
7. Bake the salmon until just cooked through, 5 to 7 minutes.
8. Serve the salmon with any remaining pesto. 

Hazelnut-Herb Pesto
Yield: 3/4 cup
Active time: 10 minutes
Start to finish: 10 minutes

2 cloves garlic
1/2 cup hazelnuts, toasted
1/2 cup parmesan cheese, grated
1 cup fresh basil leaves, loosely packed
1 cup fresh parsley leaves, loosely packed
1/2 cup extra virgin olive oil
Salt and pepper to taste

1. Turn on a food processor fitted with a metal blade. Drop in the garlic cloves through the top opening and process until finely minced.
2. Turn off the processor and add the hazelnuts, cheese, basil and parsley. Process until finely minced.
3. While the processor is running, add the oil in a steady stream through top opening. Process until incorporated. Season to taste with salt and pepper.