Pesto Salmon Recipe
Pistachio-Basil Pesto, Cacio e Pepe Risotto, Asparagus, Roasted Tomatoes
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Ingredients
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Pistachio-Basil Pesto
Cacio e Pepe Risotto
Asparagus and Roasted Tomatoes
Salmon
Method
Pistachio-Basil Pesto
- 1
Prepare the Pesto
In a food processor, combine the fresh basil leaves, pistachios, Parmesan cheese, minced garlic, salt, and black pepper. Pulse until coarsely chopped.
- 2
Add Olive Oil
While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.
Cacio e Pepe Risotto
- 3
- 4
Toast the Rice
Add the Arborio rice to the pan and toast for about 2 minutes, stirring frequently until the rice is slightly translucent.
- 5
Add Broth Gradually
Pour in 1 cup of the warm broth and stir until absorbed. Continue adding broth, 1 cup at a time, allowing the rice to absorb the liquid before adding more, about 18-20 minutes.
- 6
Finish with Cheese and Pepper
Once the rice is creamy and al dente, stir in the grated Parmesan cheese and freshly ground black pepper. Season with salt to taste.
Asparagus and Roasted Tomatoes
- 7
Prepare the Vegetables
Preheat the oven to 400°F (200°C). On a baking sheet, toss the trimmed asparagus and cherry tomatoes with olive oil, salt, and black pepper.
- 8
Roast the Vegetables
Roast in the preheated oven for about 15-20 minutes, or until the asparagus is tender and the tomatoes are blistered.
Salmon
- 9
Season the Salmon
Season the salmon fillets with salt and black pepper on both sides.
- 10
- 11
Garnish and Serve
Serve the salmon on a plate, topped with the pesto, alongside the cacio e pepe risotto and roasted asparagus and tomatoes. Garnish with lemon wedges.