Salmon filled with chive and parsley pesto
AWW Essential Seafood
3/4 cup chives coarsely chopped blend until almost smooth Place one fillet on board, skin-side down; spread with pesto; top with remaining fillet; tie with kitchen string; place in large baking dish. Bake in hot oven for 20 minutes, covered. Remove cover; bake 10 minutes more or until just cooked through.
1 cup flat-leaf parsley coarsely chopped
1/4 cup pine nuts toast
1/2 cup olive oil  
1 clove garlic quarter
1/2 cup parmesan grated
2 large salmon fillets with skin, 1.2kg  
Serves 6
Serve with creme fraiche and chives, or with creamy mashed potatoes.