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Seared Salmon with Pistachio Pesto
  • 1 (2-pound) center-cut, skin-on salmon fillet (about 1 ¾ inches thick)
  • ¼ teaspoon black pepper
  • ¾ teaspoon kosher salt, divided
  • 1 cup packed fresh mint leaves, chopped
  • ¼ cup toasted unsalted pistachios (such as Santa Barbara Pistachio Company), chopped
  • 3 tablespoons parmesan cheese
  • 1 small jalapeño chile or red Fresno chile, seeded and finely chopped (about 1 tablespoon)
  • 1 tablespoon grated lime zest (from 2 limes)
  • 1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 teaspoon)
  • 1 medium garlic clove, finely grated (about ½ teaspoon)
  • ¾ cup plus 1 tablespoon extra-virgin olive oil, divided
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