½ cup plus 2 tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt, divided
¼ teaspoon ground black pepper
1 cup packed fresh baby arugula
½ cup fresh basil leaves
¼ cup fresh parsley leaves
¼ cup toasted pine nuts
2 tablespoons fresh thyme leaves
2 tablespoons fresh lemon juice
2 cloves garlic
Lemon wedges, to serve
Garnish: fresh thyme leaves, fresh basil leaves
Instructions
Preheat oven to 300°. Line a large rimmed baking sheet with parchment paper.
Place salmon on prepared pan. Brush with 2 tablespoons oil, and sprinkle with ¼ teaspoon each salt and pepper.
Bake until flesh is firm and flaky, about 10 to 20 minutes, or to desired doneness.
In the work bowl of a food processor, place arugula, basil, parsley, pine nuts, thyme, lemon juice, garlic, and remaining ½ teaspoon salt; pulse until finely chopped. With processor running, add remaining ½ cup oil in a slow, steady stream until combined. Serve salmon with pesto and lemon wedges. Garnish with thyme and basil, if desired.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/roasted-salmon-with-pesto-recipe/