Salmon with Watercress Pesto

Ingredients:

• 8 oz whole wheat pasta
• 1 bunch watercress
• 3 large cloves garlic, peeled and smashed
• 2 Tbsp slivered almonds
• ¼ cup shredded parmesan cheese
• 1 lemon, zested and cut in half 
• 3 Tbsp-¼ cup olive oil, or more depending on preference
• Kosher salt and black pepper, to taste
• 1 lb fresh salmon

Instructions:

1. Cook pasta to al dente, according to package directions. Reserve ½ cup of the pasta cooking water and drain the rest. Set aside.
2. Heat a drizzle of olive oil in a large skillet over medium high heat. Season the salmon all over with salt and pepper. Cook 3-4 minutes skin side up. Flip, and cook an additional 2-3 minutes or until done.
3. Pluck watercress leaves from the tough stems, and give them a rough chop. Add smashed garlic to watercress, and continue to chop. Once the garlic is chopped, add almonds and keep chopping! Then add the parmesan and lemon zest, and chop that too. Once everything is very finely chopped, place it in a medium bowl.
4. Stir 3 Tbsp of the olive oil into the pesto. Squeeze in the juice of half the lemon, and season with a generous pinch of salt and pepper. Add more olive oil, until desired consistency is reached. Set aside. 
5. Toss pesto with the hot pasta and a splash of the reserved pasta water so everything is evenly coated. Serve with salmon.

Makes 4 Servings