- One 13-ounce pouch Libby's sweet peas
- 2 salmon fillets
- 1 Cup basil
- 1/2 Cup flat-leaf parsley
- 1/2 Cup pine nuts
- 1/4 Cup pecorino cheese
- 1/4 Cup olive oil
- 1/4 Cup lemon juice
- 2 cloves garlic
Drizzle some olive oil and sea salt across 2 fillets of salmon and bake at 400 degrees F in an oven-proof dish for approximately 15 minutes (cook time depends of size of fillet).
In a food processor or high powered blender, combine Libby’s peas, basil, flat leaf parsley, pine nuts, pecorino, garlic, olive oil, lemon, and kosher salt.
Blend until a chunky texture is achieved.
Spoon the pesto across the salmon fillet.
Note: Our example is served with forbidden rice cooked according to package directions.