To a food processor add the basil, garlic, almonds, Parmesan, Pecorino Romano salt, lemon zest and juice. Pulse until the basil is chopped. With the processor running, drizzle in the olive oil until it is the consistency you want, thick or saucy. Set aside.

Season the salmon with  salt and pepper.

To a large non-stick skillet add the olive oil over medium heat. When the oil is hot add the salmon  skin-side up, flesh side down to the pan. Cook for 4 minutes, turn and cook for 2-3 more minutes until the salmon is firm to the touch. Remove the salmon from the pan and serve immediately topped with the pesto.