1 lb. new potatoes, halved
1 bunch of fresh basil
1/4 c. hazelnuts
1 clove of garlic
4 T. olive oil, more for drizzling
1 lemon
Kosher salt & black pepper
2 T. plain Greek yogurt
4-6 oz. salmon fillets
2 T. grated pecorino romano cheese.
In a food processor place the basil, garlic, hazelnuts, the zest of 1/2 of the lemon and the juice of the whole lemon.
Pulse to chop.
Scrape down the sides. Through the processor chute slowly pour the oil in while the processor is running until the mixture is smooth.
Cover by pressing plastic wrap directly on the pesto and refrigerate until needed.
Cook the potatoes in a small amount of water until fork tender.
Place the cooked potatoes in a bowl and smash with a fork. Toss with the yogurt and cheese.
Heat broiler.
Line a baking sheet with foil. Drizzle both sides of the fillet with oil and season with salt and pepper.
Broil for 6-10 minutes.
Serve the salmon with a drizzle of the pesto.