Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto is a delicious dish which can be served with rice, pasta, roasted vegetables and chicken, too.   Total: 25 minutes.

Ingredients:

2½ tsp plus ¼ cup extra-virgin olive oil, divided

½ cup shelled pumpkin seeds (pepitas)

½ cup firmly packed cilantro leaves and stems

½ tsp. cracked coriander seeds

½ garlic clove, coarsely chopped

1 Tbsp (or more) fresh lime juice

Kosher salt & freshly ground black pepper

4 each, 6 oz salmon fillets (preferably wild)

1 lime, cut into 4 wedges

Heat 1 ½ tsp oil in a large nonstick skillet over medium-high heat.   Add pumpkin seeds; saute until beginning to brown and pop, about 2 minutes.   Transfer seeds to paper towels to drain; let cool.  Reserve skillet.

Pulse 6 Tbsp. pumpkin seeds, cilantro, coriander seeeds and garlic in a food processor until coarsely chopped.  With machine running, gradulally add 1 Tbsp. lime juice, ¼ cup oil, then ¼cup water, blending until coarse puree forms.  Season pesto to tast with salt, pepper and more lime juice if desired. 

Heat remainin 1 tsp. oil in reserved skillet over medium heat.  Season salmon fillets with salt and pepper.  Add to skillet and cook until just opaque in center, 3-4 minutes per side.  Place fillets on plates. 

Spoon pester over fillets, garnish iwth remaining pumpkin seeds.  Serve with lime wedges.  (calories 408.  fat 27G.  Carbs 3G)