½ cup (3 ounces) plus 2 tablespoons shelled roasted pistachios
½ cup (½ ounce) firmly packed parsley leaves and stems
¼ cup finely grated Parmigiano Reggiano (.3 oz; 9g)
1 clove garlic
¼ cup plus 2 teaspoons olive oil, divided
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 (6-ounce) skin-on Alaska salmon fillets, frozen
1 lemon, quartered
1. Roughly chop 2 tablespoons pistachios and set aside.
2. Put remaining 1/2 cup of pistachios in food processor along with parsley, Parmigiano-Reggiano, and garlic, and pulse until roughly chopped. With the machine running, gradually pour in 1/4 cup of olive oil and lemon juice, and blend until smooth. Season to taste with salt, pepper, and more lemon juice, if desired. Set aside. Pesto can be made and refrigerated up to a week and frozen for 3 months; defrost if necessary and bring back to room temperature before using.
3. Heat remaining 2 teaspoons olive oil in large pan over medium heat. Run frozen Alaska salmon fillets under cold water to remove any ice glaze and pat dry with a paper towel. Brush both sides with oil. Arrange in an even layer in pan, skin-side up (if using skin-on fillets) and cook, uncovered, 3-4 minutes, until browned. Flip and season with salt and pepper. Cover and reduce heat to medium, then cook for an additional 6-8 minutes until lightly browned on both sides and cooked through. Salmon should be opaque and flake easily with a fork. For thicker portions, finish in an oven preheated to 400 degrees F (use an ovenproof pan).
4. Put each fillet on a plate and spoon about 2 tablespoons pistachio-parsley pesto over each. Sprinkle reserved chopped pistachios over top and serve with a lemon wedge.