Baked Salmon with Asian Cilantro Pesto

1. Preheat oven to 425ºF and line a baking sheet with tinfoil. Lightly rub the tinfoil with olive oil.
2. Pat the salmon fillets dry and place them, skin-side down, onto the baking pan. Drizzle just enough oil to cover the top of each filet and rub it into the salmon with your fingers, or a pastry brush. 3. Sprinkle with salt and pepper.
3. Bake the fish until it flakes easily with a fork, about 13-15 minutes (see note).
4. While the fish cooks, place the almonds in a small food processor (mine is 3 cups) and process until broken down into small pieces.
5. Add in the cilantro and bok choy and process until broken down and combined with the almonds, scraping down as necessary. Make sure the almonds aren’t packing down at the bottom of the processor and not being mixed into the greens.
6. Add in the lime zest, lime juice, garlic, ginger, rice vinegar, soy sauce and pepper and continue processing until creamy and combined.
7. With the food processor running, stream in the olive oil and process until the mixture runs through the processor smoothly, and is creamy.
8. Spread the pesto on the salmon and garnish with green onion.

Notes:
1. Both Mr. FFF and I liked the pesto with the full amount of soy sauce, but we tend to like things on the saltier side. I would suggest starting with 4 teaspoons, and adding the additional teaspoonful at the end, if you think it needs to be saltier.
2. A good rule of thumb is 4-6 minutes per 1/2 inch of salmon, depending on how well-done you like it.