• 2-3lb Atlantic salmon ,side.
  • 1 tbsp olive oil
  • 2 tbsp Ben's Heffer Dust
  • 2 tbsp Colden's Freaking Greek


  • 4oz basil, fresh
  • 4 oz romano or parmesan cheese, shredded
  • 6 cloves garlic
  • 12oz pistachios, shelled
  • 6-8oz extra virgin olive oil


  1. In a food processor add the basil, pistachios, garlic, and cheese, pulse until the mixture is rough chopped. Use a rubber spatula and scrape the sides of the processor, repeat 2-3 times.
  2. With the processor running steam the olive oil in to create a smooth texture.
  3. Refrigerate 1-2 hours for best flavor.
  4. Preheat recteq to 375℉
  5. Season both sides with Ben's Heffer Dust and Colden's Freakin' Greek.
  6. Add the salmon to a sheet pan lined with foil and brushed with olive oil.
  7. Top the salmon with 1 cup of the pesto.
  8. Cook for 30-40 minutes until the fish reaches 125℉.