Salmon Filets with Rosemary Walnut Pesto

It may not be one of my more visually appealing dishes, but oh my does it taste good! I love this rosemary walnut pesto on everything. For my boys, I usually spread it on chicken and then bake it in the oven. Serve this simple salmon with some roasted vegetables for an easy weekday meal.

What you'll need:
4 (6 oz) salmon filets

Rosemary Walnut Pesto:
3 cups spinach
1/2 cup walnuts
1 large sprig of rosemary (1/3 cup of rosemary leaves off stem)
2 small cloves garlic
1 tbsp EVOO
1 tbsp lemon juice
1 tbsp water
1 tsp kosher salt
1/2 tsp ground black pepper

Preheat oven to 400 degrees.

In a food processor, blend walnuts and garlic together until it looks like fine crumbles. Next, add in the rosemary removed from the stem. Process until rosemary finely chopped. Then, add in the spinach, lemon juice, water, EVOO, and salt and pepper, and blend until smooth. If pesto is too thick, add in water 1 tbsp at a time until desired consistency. 

Place salmon filets on a baking sheet lined with parchment paper, and spread pesto in an even layer on top. Place baking sheet in oven for 15-20 minutes or until salmon is flakey. 

Take salmon out of oven and place filets on serving dish. 

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