Pan-Seared Salmon with Pumpkin Seed-Coriander Pesto

Ingredients for Pan-Seared Salmon with Pumpkin Seed-Coriander Pesto

• 2 1/2 teaspoons plus 60ml extra-virgin olive oil, divided

• 120ml shelled pumpkin seeds (pepitas)

• 1/2 cup (firmly packed) coriander leaves and stems

• 1/2 teaspoons cracked coriander seeds

• 1/2 garlic clove, coarsely chopped

• 1 tablespoon (or more) fresh lime juice

• Sal kosher y pimienta negra recién molida

• 110g salmon fillets (preferably wild)

• 1 lime, cut into 4 wedges

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

Pulse 6 tablespoons pumpkin seeds, coriander, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 60ml oil, then 60ml water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.

Heat remaining 1 teaspoon oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in centre, 3-4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.

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