Please the crowd this Christmas with a feast starring gourmet pistachio salmon.


  • 2 (about 900g) salmon fillets
  • 5 limes, halved
  • Watercress sprigs, to serve
  • 1 1/2 cups firmly packed watercress sprigs
  • 1 cup baby rocket leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup (75g) toasted pistachios
  • 1 teaspoon finely grated lime rind
  • 1/3 cup (80ml) olive oil


  1. To make the pesto, process watercress, rocket, mint, pistachios and lime rind in a food processor until chopped. With the motor running, add the oil in a thin, steady stream until combined. Season.
  2. Preheat oven to 200°C. Place 1 salmon fillet, skin-side down, on a clean work surface. Spread with pesto. Top with remaining fillet, skin-side up. Tie with string at 5cm intervals. Grease an oven tray. Place the salmon on the tray. Roast for 25 minutes for medium or until cooked to your liking.
  3. Meanwhile, heat a chargrill on high. Add limes and cook, turning, for 3-4 minutes or until caramelised.
  4. Serve salmon with limes and watercress sprigs.