Name: Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto
Cook time: 25 minutes
Total time: 25 minutes
Yield: Makes 4 servings
Ingredients: 2 1/2 teaspoons plus 1/4 cup extra-virgin olive oil, divided; 1/2 cup shelled pumpkin seeds (pepitas); 1/2 cup (firmly packed) cilantro leaves and stems; 1/2 teaspoon cracked coriander seeds; 1/2 garlic clove, coarsely chopped; 1 tablespoon (or more) fresh lime juice; Kosher salt and freshly ground black pepper; 4 6-ounce salmon fillets (preferably wild); 1 lime, cut into 4 wedges

Image may contain Plant Fruit Citrus Fruit Food Lime and Produce

Photo by Romulo Yanes

We swooned over deputy food editor Janet McCracken's pumpkin seed and cilantro pesto when she made it in the BA Test Kitchen. Now we use it on rice, pasta, roasted vegetables, and chicken, too.

Recipe notes

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