Ingredients

• 2 garlic cloves, minced

• ¼ cup pine nuts, toasted

• 1 cup basil leaves

• ¼ cup parsley leaves

• ¼ cup cilantro leaves

• 2 tablespoons tarragon leaves

• ⅓ - ½ cup olive oil

• 1 tablespoon lemon juice

• ½ cup pecorino romano cheese, grated

• 4 (8 ounce) coho salmon fillets Available in Our Seafood Subscription Box

• 2 tablespoons olive oil

• Salt and pepper, to taste

Directions

FOR THE PESTO

In a food processor (or mortar and pestle), finely grind garlic and pine nuts. Add herbs and pulse until finely chopped. Slowly add ⅓ - ½ cup olive oil until a smooth paste forms. Add lemon juice and fold in grated cheese. Stir to combine. Season with salt and pepper.

FOR THE SALMON

In a large, preferably non-stick, skillet, heat 2 tablespoons olive oil over medium-high heat. Season coho fillets with salt and pepper and place in pan flesh-side down. Cook for 3-4 minutes and turn to cook skin-side for an additional 3-4 minutes until just begins to flake.

FOR THE PLATING

Drizzle pesto over coho fillets and serve.