Salmon With Lemon And Parsley Pesto

• 1 2/3 lb new potatoes
• 1 tbsp lemon juice
• 1/2 cup fresh flat-leaf parsley, little reserved for garnish, remainder cut into fine strips
• 1 clove garlic, peeled and crushed
• 1 None lemon, grated zest
• 1.6 oz pecorino cheese, grated
• 1/3 cup cashew nuts, chopped
• 1/3 cup butter, divided
• 4 1/2 each salmon fillets
• 2 tbsp oil

1. Preheat the oven to 400u0b0F. Cook the potatoes in boiling water for 20 mins, until tender. Drain, rinse with cold water and cut in half.
2. In a bowl, mix the lemon juice, parsley, garlic, lemon zest, pecorino, cashews and 4 tbsp butter. Season with salt.
3. Season the salmon with salt and black pepper. Heat the oil in a non-stick frying pan and cook the salmon for 2 mins on each side. Transfer to a Dutch oven and top with the butter mixture. Bake for 10 mins.
4. Melt 1 tbsp butter in a frying pan and saute the potatoes until golden. Season with sea salt. Serve with the salmon and garnish with parsley.

potatoes, lemon juice, parsley, clove garlic, lemon, pecorino cheese, cashew nuts, butter, salmon fillets, oil

Taken from recipes-plus.com/api/v2.0/recipes/18008 (may not work)