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Wild Salmon With Basil Pesto

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2 Min Read

Preheat oven to 350F. Place salmon fillets (1 lb) on a greased oven dish and cook for 10-12 mins. To make basil pesto - Blend a cup of basil+2 tbsp parsley+juice of 1/2 a lemon+1/2 tsp sea salt+3 tbsp olive oil+3 walnuts+1 garlic clove into a puree. Plate a salad - 8 cups mixed salad greens+1/2 red onion (sliced)+1 cucumber. Place salmon on it and top it with basil puree.

I love salmon. I also love pesto which makes this wild salmon with basil pesto a recipe to come back to over and over again. I personally make a dairy-free basil version that is still packed with flavor. You can enjoy the pesto on any fish, making it really versatile.

Ingredients

  • 1 lb wild salmon fillets
  • 1/2 cup red onion, sliced
  • 1 cup fresh basil
  • 2 tbsp fresh parsley
  • 3 walnuts
  • 3 tbsp extra-virgin olive oil
  • Juice of 1/2 lemon
  • 1 garlic clove, minced
  • 8 cups mixed salad greens- (romaine, arugula, endive)
  • 1 cucumber, sliced
  • Tomatoes, diced (optional)
  • 1/2 tsp sea salt

Directions

  1. Preheat barbecue or oven to 350F. If cooking in oven, place salmon on a greased oven dish. If cooking on barbeque, use wire mesh container or cook in greased aluminum foil.
  2. Cook salmon for approx 10-12 minutes depending on thickness of fish.
  3. Wash and dry salad greens and place in a bowl. Add in chopped cucumber, red onion, and tomatoes. Many of my followers tell me that they cannot eat tomatoes, so you can leave the tomatoes out of this recipe.
  4. To make basil pesto, wash and dry basil and parsley. Place basil and parsley in food processor. Add in lemon juice, sea salt, olive oil, walnuts and garlic.
  5. Place salad greens on plate. Place salmon on top of salad greens and top salmon with basil puree.
Shirley Plant

Shirley Plant is a Nutritionist, Dietary Consultant and Author of "Finally... Food I Can Eat - a dietary guide and cookbook for people with food allergies. As someone who has dealt with food allergies and sensitivities most of her life as well as chronic fatigue syndrome she knows only too well how difficult it can be to plan healthy nutritious meals. Her passion is helping people to know what foods fuel their body and which ones deplete it.

Shirley Plant

Shirley Plant is a Nutritionist, Dietary Consultant and Author of "Finally... Food I Can Eat - a dietary guide and cookbook for people with food allergies. As someone who has dealt with food allergies and sensitivities most of her life as well as chronic fatigue syndrome she knows only too well how difficult it can be to plan healthy nutritious meals. Her passion is helping people to know what foods fuel their body and which ones deplete it.

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