Cooked - Indoor Cedar Plank Salmon With Lemon Pesto

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Indoor Cedar Plank Salmon With Lemon Pesto

1.0

1 10-12 ounce fillet of salmon, frozen or fresh*

Cedar plank, at least 8 x 6 inches, soaked in water for 30 minutes

3 small/medium ripe yellow lemons, zest and ¼ cup of fresh juice

1 cup slivered almonds, or pinenuts, or a mixture of the two, toasted

1-2 large garlic cloves

1 cup curly parsley

8-10 sprigs of fresh dill

¾ cup grated Pecorino Romano cheese

½ teaspoon kosher salt

Freshly ground pepper, approximately 10 grinds or

Pinch of red pepper flakes, Calabrian or Aleppo pepper

3-4 ounces extra-virgin olive oil

Place nuts, garlic, lemon zest, parsley, and dill in a food processor or high-powered blender. Process until finely ground.
Add ¼ cup lemon juice, cheese, salt, and pepper. Process until completely mixed.
Add 2 ounces (¼ cup) of olive oil and process until smooth. If it is a little dry, add another ounce—I used a total of 3 ounces of olive oil.
Remove pesto from food processor and place in a clean glass jar until ready to use.
Soak plank in water for 30 minutes.
Place salmon fillet skin-side down on the wet cedar plank.
Brush the exposed fish with a light coating of olive oil and season lightly with kosher salt.
Place the sheet pan with the cedar plank in the center of the oven and let roast for about 15 minutes if the salmon is thawed and/or fresh, and about 25 minutes if the salmon is frozen.
Remove from oven and top with the lemon pesto as soon as it comes out of the oven so that it can warm and melt as the fish rests for 3-5 minutes.
Garnish with fresh dill if desired.
Serve and enjoy.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐟Seafood

CuisineMediterranean

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 127 weeks ago

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