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A side of salmon always has a wow factor when presented. This one was inspired by my mother-in-law, who always makes incredible sides of salmon. It’s great for brunch, melave malka, and even Friday night. I add mayo to the extra pesto and serve it with bread or challah—it makes an incredible dip.
2 shallots
2 cloves garlic
3 ounces Tuscanini Sun-dried Tomatoes
1/3 cup almonds (or other nuts of your choice)
1 package Gefen Frozen Basil cubes
1/3 cup oil
salt, to taste
black pepper, to taste
1 side of salmon (approximately 3 pounds) or 8–10 slices salmon
In a food processor, blend all ingredients except salmon to make a paste. It should be quite thick. If it’s too thick and not spreadable, add some oil.
Line a baking sheet with parchment paper. Place salmon on the baking sheet. Spread the pesto on top.
Bake at 400 degrees Fahrenheit for 25–30 minutes.
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