Roasted Salmon with Almond-Flaxseed Pesto

• 2 (6-ounce) pieces of salmon with skin
• 2 tbsp olive oil
• Salt and pepper to taste

For the Walnut-Flaxseed Pesto:

• 2 tbsp chopped almonds, toasted
• 2 tbsp ground flaxseed
• 2 cups packed fresh basil or flat-leaf (Italian) parsley leaves
• 2 garlic cloves, peeled
• ½ lemon, zest and juice
• 3 tbsp freshly grated Parmesan cheese (optional)
• 2 to 4 tbsp water
   

1. Preheat oven to 400 degrees F.
2. In a food processor, combine the almonds and flaxseed until thoroughly ground, about 1-2 minutes. Add basil or parsley, garlic, lemon, Parmesan if using, and 2 tbsp water. Purée until smooth and thick (adding more water, a tablespoon at a time, if necessary).
3. Place a sheet of parchment paper on a baking sheet, then lay salmon pieces on parchment, skin side down. Drizzle olive oil evenly over salmon and add a pinch of salt and pepper on top. Place salmon in oven and roast for 12-15 minutes, until salmon flakes easily, and internal temperature reaches 145 degrees F.
4. When ready, remove salmon from oven and let rest for a couple of minutes before using a spatula to separate salmon from its baked skin. Place on a serving dish and slather pesto over top of the salmon pieces, as desired. Serve warm.