Julie Rowin MD
Dairy-Free Pesto Salmon
I love this recipe for all the “good” fats found in the salmon, nuts and avocado oil. The omega-3’s found in wild-caught salmon are essential to sustain brain health. Salmon is an excellent source of high-quality complete protein (36 grams/serving) and provides all of the essential amino acids our bodies require. I recommend eating fish, especially well-sourced fatty fish, at least 3 times per week.
Makes 4 servings
4 Wild Caught Pacific Salmon filets (5-6 Oz per filet) - if using previously frozen, allow to thaw
2 Packages fresh basil (1.25 Oz each)
2 oz fresh arugula or baby spinach
3-4 cloves garlic
1/2 cup toasted walnuts, pistachios, or cashews
1/4 cup extra-virgin olive or avocado oil
Salt and pepper to taste
Preheat oven to 450 degrees. Pat salmon filets dry with a paper towel and place on a baking sheet lined with parchment paper. Season with salt and pepper and set aside. Place all other ingredients in a blender or food processor and blend until smooth. Spread pesto mixture on salmon and bake for 8-12 minutes.*
*Leftover pesto can be refrigerated up to five days and can be tossed onto your favorite breakfast eggs or vegetable dish or swirled into a vegetable or bean soup.
Source: Chef Summer Kortkamp, www.chefsummercooks.com