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Slow Roasted Salmon with Pistachio Pesto

Prep time: 10 mins

Cook time: 25 mins

Serve count: 4


4 Salmon fillets

1/4 cup plus 1 tablespoon Extra Virgin Olive Oil, divided

3/4 tsp kosher salt, divided

1 tsp ground black pepper, divided

1 tsp Italian Seasoning

1/3 cup pistachios, roasted and shelled

2 cups basil

4 green onions, trimmed and chopped into 2-inch pieces

1 tsp rice vinegar

1/4 cup water

2 tbsp grated Parmesan cheese


1. Preheat oven to 275 degrees and line a rimmed baking sheet with parchment paper.

2. Lay salmon fillets on prepared baking sheet and coat evenly with 1 tbsp oil. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper and Italian seasoning, and bake for 20-25 minutes, or until the thickest part of the fish begins to flake when pierced with a fork.

3. While the salmon cooks, make the pesto by combining the pistachios, basil, green onion, rice vinegar and remaining salt and pepper in the bowl of a food processor or blender. Pulse until finely chopped. With the machine running, stream in the water and remaining 1/4 cup olive oil. Transfer pesto to a bowl and fold in grated cheese.