Instructions

• Preheat the oven to 425°F. Line a baking sheet with aluminum foil and lightly rub the foil with the listed olive oil.
• Pat the 4 sockeye salmon fillets (about 4 ounces each) dry with paper towels. Place them skin-side down on the prepared baking sheet.
• Drizzle enough of the listed olive oil to coat the top of each fillet; use a pastry brush or your fingers to spread the oil evenly. Sprinkle salt and pepper to taste over the fillets.
• Put the salmon in the oven and bake until the fish flakes easily with a fork, about 13–15 minutes.
• While the salmon bakes, make the cilantro pesto: place 1/2 cupsriracha-flavored almonds in a food processor and process until the almonds are crushed into small pieces.
• Add 3/4 cup cilantro (thoroughly chopped, tightly packed) and 1 1/2 cups bok choy leaves (roughly chopped, lightly packed) to the processor. Process until the greens are broken down and combined with the almonds, stopping to scrape the sides and bottom of the bowl frequently so the mixture does not pack down.
• Add 1 teaspoon fresh lime zest, 1 teaspoon fresh lime juice, 1 teaspoon fresh garlic (minced), 1 teaspoon fresh ginger (minced), 1 1/2 teaspoons rice vinegar, 1 tablespoon + 1 to 2 teaspoons reduced-sodium soy sauce, and a pinch of black pepper. Process until the ingredients are well combined.
• With the food processor running, slowly stream in 2 tablespoons olive oil and continue processing until the pesto is creamy and runs through the processor smoothly. Taste and adjust seasoning with salt or pepper if desired.
• Remove the salmon from the oven and transfer the fillets to plates. Spread the cilantro pesto over each fillet, garnish with chopped green onion, and serve immediately.