Go beyond the ordinary (and use up those leftover bits of fresh herbs) with this nutritious, technicolor topping for any variety of roasted wild Salmon. I absolutely love traditional basil pesto, but don’t always have cups of fresh basil on hand. The beauty of this pesto recipe is that it’s more of a kitchen-sink preparation – you use two cups of any combination of fresh spinach and fresh herbs for a wonderful and nutrient-dense addition to luscious slow-roasted salmon. For this recipe I used what I had on hand – wild Alaskans silver (coho) salmon. Although silver salmon is leaner than sockeye or king salmon, sockeye will cook through faster — and you can keep any salmon species moist by slowly roasting it at a lower temperature.
A few notes for the cook: Use crushed walnuts or the traditional pine nuts if you prefer, but pecans proved delicious in this preparation. I used spinach combined with fresh basil, Italian parsley and fresh tarragon — feel free to use this recipe as an opportunity to use up leftover greens and herbs. Any combination will work well. I found the hint of tarragon and lemon zest added welcome depth and tang. And, if your salmon portions are skin-on, as mine were, you’ll find the salmon fillets easy to slip off the skins after roasting. A food processor will make pesto quickly and effortlessly. Or, you can also use a blender or a traditional mortar and pestle.