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Parve
Easy
9 Servings
Allergens 
40 Minutes
Diets
Gourmet results with minimal effort is always my goal when developing recipes. Anyone who tasted this dish (even those who claimed to dislike pesto) gave it a huge thumbs-up. Try it — you’ll love it.
1 side of salmon
garlic, to taste
onion powder, to taste
salt, to taste
paprika, to taste
3 tablespoons Gefen Mayonnaise
2 tablespoons pesto sauce
1 tablespoon lemon juice
1 tablespoon date honey (Heaven & Earth Date Syrup)
1 cup shelled pistachios
additional date honey (Heaven & Earth Date Syrup), to drizzle at the end
1 cup fresh basil leaves
1 cup Bartenura Olive Oil
1 teaspoon black pepper
1 and 1/2 teaspoons salt
1/2 teaspoon sugar
4 cloves garlic or 4 cubes Gefen Frozen Garlic
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Rinse salmon and pat dry. Set on a Gefen Parchment Paper lined baking sheet or roasting pan. Season lightly with garlic, onion powder, salt, and paprika. Set aside.
In a small bowl, combine the mayo, pesto, lemon juice, and date honey. Smear evenly over salmon.
Place pistachios in a ziplock bag and crush coarsely, using a rolling pin or a bottle. Spread the chopped pistachios evenly over the pesto layer.
Lightly drizzle honey over the pistachios. Bake for 30–35 minutes.
Place all ingredients in food processor and pulse until smooth. The sauce can be refrigerated for two weeks.
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incredible !!
ez to make and yummy to eat! Fish was soft and delicious as well as presentable.
HEAVENS I made this for shavous and it was loved by all. I served it room temp.
So good to know!