Salmon with Walnut Pesto
This recipe is by The Healthy Chef, Teresa Cutter. After tasting it, I just have to share it with you as it is so yummy but also great for you. Packed with omega-3's healthy oils.
Serves 4
© 2011 Teresa Cutter
Ingredients
For the pesto
100g walnuts
½ cup tightly packed parsley leaves
½ cup tightly packed mint leaves or basil
1/4 cup cold pressed oil (olive oil, walnut or flaxseed oil )
juice and zest from 1 lemon
a little Sea salt and freshly ground black pepper
4 x 175 g salmon fillet
Method
To make the pesto:
Combine the walnuts, parsley, lemon juice, zest, olive oil, sea salt and pepper into a good high speed blender like a vitamix. You can have your pesto as smooth or as chunky as you like – I like mine a little chunky with lovely bits of walnuts.
Store covered in the fridge for up to one week. Makes 12 serves.
To make the salmon:
Sear salmon – skin side down for about 3 minutes in a pan and season with a little salt and pepper.
place into the oven to finish cooking 180 C. for another 5 minutes. Salmon should still be a little pink in the middle.
Serve with leafy greens or steamed green veggies.
Dollop over 1 heaped teaspoon pesto and enjoy.
Serving suggestion: Use the walnut pesto as a healthy spread on whole grain sourdough or wrap in place of butter. It will go with just about anything, use it as a dip with vegetable crudities, or mixed with cooked quinoa with extra lemon and a tin of sardines for a healthy lunch.
Omega-3 - healthy heart - detox - mood food
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