Herb Crusted Salmon with Arugula Citrus Pistou and Grape Tomatoes

Directions

1. Herb Crusted Salmon
2. Stem rosemary, thyme and oregano and place in a spice mill. Blend the spices to mince and add sea salt.
3. Generously sprinkle herbs over salmon filets on both sides. Preheat a heavy bottom skillet over high heat. When heated add 2 Tbsp oil to the pan. Add the salmon filets to the skillet. and reduce heat to medium high. Cook filets for for 2 – 3 minutes (depending upon how well done you like your salmon). When you see the sides of the filets begin to turn a pinkish/white color turn the filets and cook the other side.
4. Cook another 2 minutes. This will give you a nice medium cooked salmon. If you want it cooked completely through, cook another minute. Remove from heat and plate.
5. Place salmon filets on a plate. Pour 2 Tbsp of the Arugula Citrus Pistou (recipe follows) on top of each filet and top with the quartered grape tomatoes. Serve & enjoy.

1. Arugula Citrus Pistou
2. Place the arugula, lime and lemon zest in food processor. Add the juice of the lemon and lime.
3. Pulse until you have a course chop. Next add pine nuts and parmesan cheese and pulse again to incorporate.
4. Now, add the olive oil while the food processor is running to fully incorporate and puree the mixture.
5. Set aside until ready to plate.