Wild Salmon with Basil Pesto
My husband and I love wild salmon We 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 pesto version that is still packed with flavor. You can enjoy the pesto on ANY fish, making it really versatile.
Salmon is prized for its health benefits. This fatty fish is loaded with omega- 3 fatty acids, which most people don’t get enough. Plus, we need to obtain our essential fatty acids from our diet as our body cannot make them.
Where do you buy your wild salmon? I get my right from the local fisherman out west in Canada, via Skipper Otto. They flash freeze the salmon so it is the freshest fish you can have. You go online, order what you want and they deliver it to a location near you to pick up. For more information or to order from Skipper Otto, click here and use coupon code JILP1FJ5 to save on your first order.
Check out the many reasons you want to opt for wild salmon in this article by Dr. Josh Axe.
Wild salmon is a better option than farmed salmon because it is:
- caught in natural environments
- higher in nutritional content
- not full of pollutants and antibiotics
- less fatty and has fewer calories
- higher in minerals, including potassium, zinc and iron
Here is one of my favourite Salmon Recipes for you to try!
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
- Preheat barbeque 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
- Cook salmon for approx 10-12 minutes depending on thickness of fish
- 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
- 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
- Place salad greens on plate. Place salmon on top of salad greens and top salmon with basil puree
Original Recipe by Shirley Plant
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
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