Slow Roasted Salmon with Arugula Pesto

• 2 c arugula

• 1 c basil leaves (or parsley)

• 1⁄3 c extra virgin olive oil

• 2 garlic cloves, chopped

• Zest from 1⁄2 a lemon

• Juice from 1⁄2 a lemon

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

• 1⁄4 c toasted walnuts (or any nut you prefer)

• 1 1⁄2 lb skin-on boneless salmon filet (skinless ok too)

• Kosher salt and black pepper

To make the pesto, pulse the arugula, basil, olive oil, garlic, zest, lemon juice, and salt and pepper in a food processor until smooth. Add the walnuts and pulse just until combined. If it’s too thick, add some more oil and pulse. Taste for salt and pepper. Set aside.

Preheat oven to 325. Season the salmon on both sides with salt and pepper. Place filet skin side down on a sheet pan lined with parchment. Spread about 2 tablespoons of pest over the salmon and transfer to the oven. Bake 15-20 minutes, until center of thickest part is still a bit orangey-pink. Cooking time will depend on the thickness of your filet and your desired doneness.

Serve with extra pesto on the side.