While Pesto is typically made with pine nuts, they are VERY pricey, and walnuts work just as well. Plus you get a boost of Omega 3. In fact, you might never look back!!
(makes 4-6 servings)
1-1&1/2 lb. wild caught Alaskan salmon
2 cups (packed) torn or chopped greens (kale, arugula, spinach*, or dandelion)
1 cup (packed) torn or chopped fresh basil leaves (or play around with other herbs)
1/2 t. kosher* salt, plus more, to taste
1/3-1/2 cup EVOO
1/2 cup shelled walnuts
2 cloves garlic, roughly chopped (or more, to taste)
1/2 cup grated Parmesan cheese (or more walnuts to keep it vegan)
To make the Pesto: In a food processor, combine the greens, basil and 1/2 t. salt. Pulse until the leaves are finely chopped. With the food processor on (motor running), drizzle in the olive oil. Turn off the motor so you can scrape down the sides of the processor bowl. Add the walnuts and garlic, pulse to combine. Add the cheese, pulse to combine. Set aside while you cook the salmon.
To make the Salmon: Preheat the oven to 375. Place salmon, skin side down, on a foil-lined baking sheet. Put the baking sheet in the oven, and roast until the salmon is light translucent in the center, about 12-15 mins. Remove from oven, and allow to rest for a few minutes. Top with pesto and serve!!
"I think happiness is what makes you pretty. Period. Happy people are beautiful - they become like a mirror, and they reflect that happiness.
R.I.P, Kevin McKibben!!!
Love,
Machete Milletti
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