In a food processor add the coriander, garlic, ginger, chili and pumpkin seeds and pulse until you have a roughly blended mixture.
Add the parmesan, lime juice and olive oil and blitz for 30 seconds or until you have a thick and smooth-ish consistency.
Preheat your oven to 200C
Put the salmon fillets on a sheet of tin foil big enough to cover the fish and make a loose parcel.
Smother the top of your salmon fillets with the pesto.
Cover the salmon in the tin foil parcel, pop it onto a baking tray and into your hot oven for 20 minutes or until the fish is cooked as you like it.
Carefully remove the salmon from the foil, pair it with any of your favourite sides and enjoy.
You will need:
2 salmon fillets
2 cups of fresh coriander, washed and chopped
½ cup of pumpkin seeds
¼ cup of olive oil
¼ cup of parmesan
2 diced cloves of garlic
1 tablespoon of fresh diced ginger
The juice of 1 lime
1 diced red chili (optional)
Serve with your preferred side dish - I have used quinoa
Pesto Baked Salmon
Coriander, pumpkin seed pesto baked salmon
You just can't go wrong with Pesto...it's the besto ;) An antioxidant rich sauce that’s so versatile tasty and quick to make is a winner in my mind.
I've paired this latest pesto with my favourite fish, salmon. And because salmon is so full of vitamin B12, vitamin D, selenium, of course the omega-3 fatty acids and protein, it's just such a perfect and healthy combination that I think you will love.