The pistachio pesto takes this meal to the next level!
Adapted Recipe from Eating Purely by Elizabeth Stein
Serves Two
The Ingredients
Pistachio Pesto
1/4 cup unsalted pistachios
2 cloves garlic
1 cup basil
1 cup artichoke hearts (canned, rinsed, and drained)
1/2 lemon, juiced
1/4 cup olive oil
pink salt, to taste
Salmon
2 (16 oz) pieces salmon
2 tbsp artichoke pistachio pesto
1/4 cup pistachios
1 lemon
Smashed Potatoes
2 large red bliss potatoes
pink salt, to taste
2 tbsp olive oil
1 clove garlic, minced
1 tbsp basil, chopped
3 tbsp parmesan cheese
The Instructions
Pesto: Place all the ingredients in a blender. Blend until smooth.
Potatoes: Preheat oven to 425º F. In a large pot bring water to a boil. Add a pinch of salt and potatoes. Let potatoes cook for 20 minutes. Drain the potatoes and cut in quarters and place on a baking sheet. Smash potatoes and drizzle with 1 tbsp olive oil. Roast in oven for 15 minutes.
Toss potatoes in a bowl with garlic, basil, 1 tbsp olive oil, and parmesan cheese.
Salmon: Spoon 1 tbsp of pesto on top of each piece of salmon, spreading it across the top. Chop pistachios coarsely and sprinkle over salmon. Bake salmon in the oven for 12-15 minutes. Serve with a squeeze of fresh lemon.
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.
Pistachio Pesto:
Salmon & Smashed Potatoes:
