Salmon with Pecan Pesto
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Salmon with Pecan Pesto

Submitted by: Isabel De Los Rios

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 4

(Jordan S. Rubin, The Maker’s Diet)


  • 1 tbs. lemon zest, from fresh, organic lemons
  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 4 salmon, fresh, wild-caught
  • 5 oz. pecans, raw, organic
  • 1 tbs. rosemary, fresh, organic
  • 3 oz. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 2 chili pepper, jalapeno, fresh, organic


Preheat oven to 300°F. Toast pecans on a cookie sheet about 20–30 minutes, or until they release their aroma. Set aside to cool. Strip rosemary sprigs from stems, mince, and set aside. Rinse 4- (1-1/4-1-1/2 lb total) salmon and pat dry. Butterfly fillets with a sharp knife, if desired. Rub salmon with olive oil; season with salt and pepper. Heat heavy skillet over medium heat. Pan-fry fillets until firm to the touch. Seed and coarsely chop the jalapeno and zest 1/2 a small lemon (approximately 1 tablespoon). Place the toasted pecans, rosemary, butter, jalapeños, and lemon zest in a food processor. Process for 5–8 seconds, scrape the bowl, and repeat two or three times until a paste (pesto) forms. Do not overprocess. Spread the pesto over the cooked salmon, and serve immediately.