Slow-Roasted Salmon With Pistachio Basil Pesto


Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

Serves: 4


  • 4 (6-ounce) salmon fillets
  • 1/4 cup plus 1 tablespoon etra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 teaspoon Italian seasoning
  • 1/3 cup pistachios, roasted and shelled
  • 2 cups basil
  • 4 green onions, trimmed and choped into 2-inch pieces
  • 1 teaspoon rice vinegar
  • 1/4 cup water
  • 2 tablespoons grated Parmesan cheese


  1. Preheat oven to 275°F and line a rimmed baking sheet with parchment paper.
  2. Lay salmon fillets on prepared baking sheet and coat evenly with 1 tablespoon of 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.