1/4 cup evoo, plus 1 tsp, divided
1/2 cup roasted pumpkin seeds (pepitas)
1/2 cup (firmly packed) cilantro leaves and stems
1/2 tsp cracked coriander seeds
1 small garlic clove, coarsely chopped
1 tablespoon (or more) fresh lime juice
Kosher salt and freshly ground black pepper
4 6-ounce salmon fillets (preferably wild)
1 lime, cut into 4 wedges (optional)
Heat remaining 1 teaspoon evoo in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3-5 minutes per side (you might need to increase or decrease the cooking time depending on the thickness of your salmon fillets). Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds.
Serve with lime wedges, if desired.