Recipe: Salmon with Lemon Almond Pesto

denise vivaldo shares her secret on how to make salmon with lemon almond pesto

What’s for Dinner?

Salmon with Lemon Almond Pesto

Easy and Elegant Oscar Night Supper

-Denise Vivaldo,

Serves 12

Salmon is perfect for an Oscar party because it can be made earlier in the day, or even the day before, and served cold or at room temperature.

salmon with lemon almond pestoIngredients:

1 tablespoon plus 3/4 cup extra virgin olive oil
1 head garlic, peeled and coarsely chopped
3/4 cup Italian parsley, coarsely chopped
1/2 cup freshly squeezed lemon juice (or more to taste)
12 ounces whole almonds
Sea salt and freshly ground black pepper to taste
Zest from 1 lemon
3-4 pounds salmon, preferably whole sides, fully cooked (bake, broil, roast or grill)
4 lemons, cut into wedges


1. Heat a tablespoon of the olive oil in a sauté pan over medium-low heat. Add garlic and cook, stirring occasionally, until garlic looses its sharp taste and turns lightly golden, about 7 minutes. Place garlic in the work bowl of a food processor.

2. Add parsley, almonds, lemon juice and remaining olive oil to the garlic in the food processor. Blend until mixture is finely chopped, scraping down sides of work bowl from time to time, until mixture resembles a thin paste. Add more olive oil if necessary. Taste pesto and adjust seasoning by adding salt and pepper. Stir in lemon zest. Place in an airtight container and refrigerate for up to 2 days. Bring to room temperature before serving.

3. Place salmon on a serving dish or tray and drizzle with some of the pesto. Place remaining pesto in a small bowl and let guests help themselves to more. Serve with lemon wedges.

For other ideas on Oscar Night entertain, click here.

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