1/2 pound of Salmon
Salt and Pepper
On a plate, pat down the Salmon with a clean paper towel and season the fish with salt and pepper. Lightly drizzle and cover the salmon with olive oil. Place the salmon on the preheated George Foreman WITH THE SKIN STILL ON! Close the top of the GF and cook for about 5 minutes (or until light peach).
Open the top of the grill and spread pesto on top of the salmon. Let cook for a couple more minutes with the grill top up.
The skin will most likely stick to the grill, so gently remove the fish so it stays intact.
Best served warm, but makes for a great left over!