Roasted Salmon with Cilantro-Pesto Vinaigrette

• 3/4 cup cilantro
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated freshly grated
• 1 tablespoon pine nuts
• 1 clove garlic
• 18 teaspoon salt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 6 each salmon fillets
• 2 tablespoons vegetable oil

1. Heat oven to 400F (200C).
2. Make Cilantro-Pesto Vinaigrette:
3. Combine all ingredients in blender.
4. Pulse until finely chopped, then puree, scraping frequently until smooth.
5. Set aside .
6. Make salmon:
7. Sprinkle salt and pepper on salmon.
8. Heat oil in 12-inch ovenp roof nonstick skillet over medium-high heat.
9. Cook salmon skin side up 3 to 4 minutes until golden.
10. Place in oven and bake 8 to 10 minutes until salmon is cooked through.
11. Let stand 15 minutes; cover and refrigerate.
12. At serving time, drizzle with vinaigrette.
13. This simple yet sophisticated entre pairs moist roast salmon with a delicate blend of cilantro, nuts and garlic.

cilantro, olive oil, white wine vinegar, parmesan, nuts, clove garlic, salt, salt, black pepper, salmon fillets, vegetable oil

Taken from recipeland.com/recipe/v/roasted-salmon-cilantro-pesto-v-42995 (may not work)