Salmon with Pesto

Salmon is full of Omega-3 fatty acids, which help to keep our hearts healthy, and is full of other good vitamins and minterals.  It's also good for healthy, shiny hair! I try to get it on our menu regularly.  It cooks up so quickly and easily, and tastes like restaurant quality!

Ingredients

• 1 lb wild caught salmon fillets, patted dry with paper towel
• 1/4 cup sliced almonds
• Olive Oil
• Small pat of butter

      For the Pesto

• 1/2 cup cilantro
• 3 tbsp chicken broth
• 2 tbsp sliced almonds
• 2 tbsp parmesan cheese
• 2 cloves roasted garlic*
• 1 tsp garlic powder
• 1 tsp italian seasoning
• 1 tsp dried parsley

     *If you don't have roasted garlic on hand, just leave it out

Directions

1.  In a food processor, process all the ingredients for the pesto until slightly chunky (about 20 seconds or so) 

2.  Heat a skillet over medium-high heat. After it's heated, add olive oil and butter, and melt to coat the bottom.
3.  Sprinkle the salmon with salt and pepper, if desired. (make sure to use good quality sea salt)
4.  When the oil is hot (you should be able to see a small amount of steam) add the fish to the skillet.  Let cook 2-3 minutes WITHOUT TOUCHING IT.
5.  Flip the salmon over, and cook another 3-4 minutes, or until the fish is cooked to your desired doneness
6.  Remove from pan, and top with the pesto.




Note: If you're not a fan of cilantro, substitute basil.  You can also bake the salmon (with the pesto on top) for 10-12 minutes @ 400 degrees F.