Seared Salmon and Parsley Pesto
2 salmon fillets
1 clove garlic
6 stems of parsley
2 T sliced almonds
1 T capers, drained
salt and pepper
Run the garlic clove along a microplane, creating a paste (or dice finely and smash with the side of your knife). Finely chop the almonds, capers and parsley (including stems). Combine garlic paste, almonds, capers and parsley in a small bowl and stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.
Heat olive oil in a pan over medium-high heat until hot. Season salmon fillets with salt and pepper on both sides. Add seasoned fillets to pan, skin side down. Cook 2-3 minutes per side. Top with the parsley pesto and serve immediately.