Jenn Eats Goood

Preheat oven to 325. Add the olive oil and garlic cloves to a small oven-safe ramekin or baking dish and place in the oven for 40-45 minutes, until the garlic is soft and browning. Let cool.

Add the basil, walnuts, nutritional yeast, salt, and black pepper to a food processor and process until the basil and walnuts are in very small pieces. Add in the roasted garlic and turn the processor back on. While it runs, carefully and slowly stream in the olive oil from the roasted garlic until desired consistency is reached (note you may not need to use all of the oil). Salt to taste.

Preheat oven again to 400 degrees and line a baking sheet with parchment paper. Add the oil to the baking sheet then place the salmon on top.

Evenly spread all of the pesto over the salmon filet until there is none left. Transfer to the oven and bake for 10-15 minutes, until the salmon has bits of white coming off of the sides and bottom (wild caught will cook more quickly than farm raised). For best results, top with the lemon juice and zest and serve immediately.