Ingredients:

• 2-3lb Atlantic salmon ,side.
• 1 tbsp olive oil
• 2 tbsp Ben's Heffer Dust
• 2 tbsp Durty Gurl Bloody Mary Rub

Pesto

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

Instructions:

• 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.
• With the processor running steam the olive oil in to create a smooth texture.
• Refrigerate 1-2 hours for best flavor.
• Preheat recteq to 375℉
• Season both sides with heifer dust and bloody mary rub.
• Add the salmon to a sheet pan lined with foil and brushed with olive oil.
• Top the salmon with 1 cup of the pesto.
• Cook for 30-40 minutes until the fish reaches 125℉.