Mint and pistachio pesto with salmon

Mint and pistachio pesto with salmon

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Bring out your favourite drop for this delicious dish that makes makes olive oil a star ingredient – then add a liberal drizzle to finish.

Featured in
Quick meals, Main recipes


  • 12 pink fir apple or kipfler potatoes, halved
  • 2 tablespoons olive oil
  • 4 (about 600g) salmon fillets
  • 2 bunches asparagus, trimmed

Mint and pistachio pesto

  • 1 cup mint leaves
  • 1/3 cup (55g) pistachios
  • 1 garlic clove, crushed
  • 1/4 cup (20g) finely grated parmesan
  • 1/2 cup (125ml) extra virgin olive oil


  • Step 1
    To make the mint and pistachio pesto, place the mint, pistachios, garlic and parmesan in the bowl of a food processor and process until coarsely chopped. With the motor running, add the oil in a thin stream. Process until well combined. Taste and season with salt and pepper.
  • Step 2
    Place the potato in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 5 minutes or until almost tender. Drain well.
  • Step 3
    Heat a char-grill pan on high. Drizzle a little of the oil over the salmon and season with salt and pepper. Add the salmon to the grill and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 4
    Meanwhile, drizzle the remaining oil over the potato and asparagus. Add to the grill and cook, turning occasionally, for 2 minutes or until lightly charred.
  • Step 5
    Arrange the potato, asparagus and salmon on serving plates. Top with pesto and serve immediately.

  • High fibre
  • Low carb
  • Low sodium
  • Low sugar


  • 4166 kj


  • 62g

    Fat Total

  • 12g

    Saturated Fat

  • 11g


  • 53g


  • 102mg


  • 163.85mg


  • 9g

    Carbs (sugar)

  • 51g

    Carbs (total)

All nutrition values are per serve
  • Author: (N/A)
  • Image credit: Ian Wallace
  • Publication: Notebook:



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