Not that somebody probably hasn’t already written up a full recipe for this somewhere, but i didn’t find it and just made this up myself.
1. Go out and buy yourself a big fillet of hideously expensive wild salmon. You deserve it.
2. Race home, throw it out on the counter, and then stall for a few minutes making a side dish or something to let the fish get closer to room temperature.
3. Preheat the oven to 375 F.
4. Select the appropriate baking dish and put a film of good oil in it. Olive would probably be the best, but i’m trying to use up this bottle of avocado oil before my move and went with that.
5. Lay the salmon into the dish skin side down.
6. Squeeze a couple of limes over the top, and lightly salt and pepper it. I was fortunate enough to have a bunch of little Rangpur limes from JoAnn’s bush.
7. Spread it generously with pesto.
8. Stick it in the oven for a few minutes. For a fair chunk of salmon, ten minutes should be plenty, and i’d start checking before that, especially if you’re being cautious and starting with a smaller piece. Use the old finger test in the middle to see whether it’s firmed up, and snatch it out as soon as it passes.
We want to eat it when it is only just beginning to flake and still juicy rather than totally flaky and all dried out. Err on the side of caution here because you can always stick it back in for a couple more minutes.
There is something utterly marvelous about the combination of flavors here, and dear Lord, nothing could be easier to make.