I've been making a lot of pesto lately. I eat it on eggs, fish, grilled veggies. Summer= Pesto. I use any kind of herbs, my favorites being Cilantro and Basil. And this year I've tended to only use walnuts and olive oil to compliment the herbs. Walnuts and Olives for oil are super local here in the bay area, and I use local and organic from our Berkeley farmer's markets.

I also really  like to pan fry or sear my fish and then finish up with it in the oven (not necessary if the fish is thin or you like it rare). It helps to have a really hot pan with some oil (don't burn the oil), and start with the fish face down. I sprinkled a little salt and slathered some pesto on before putting it in the pan. I flipped it over and threw the whole pan in the oven at 350 for maybe 5 minutes max (You don't want to overcook salmon)! After taking it our of the oven, I topped with more pesto.

For the honey mustard, I use local raw honey and stone ground mustard, fresh herbs (whatever is around), a little lemon, salt, garlic. Whisk together well and slowly whisk in the olive oil.