Salmon has become known as one of the super foods that everyone should include in their diet. Omega 3 polyunsaturated fatty acid (the “good” fat) that promotes healthy skin, lowers cholesterol, protects against heart disease and reduces inflammation, is abundant in salmon. It is also a delicious, firm-fleshed fish that works well in a variety of preparations. This recipe pairs pan seared salmon fillets with a pesto made from spinach and almonds instead of basil and pine nuts, for an extra healthy boost. Grapeseed oil is used instead of olive oil because of its lighter taste that lets the flavors of the ingredients in the pesto shine.
Since the recipe is easy to prepare, you can quickly make a great meal after a long day at the office. To complement the simply prepared fish, serve with iced herbal tea and add a crispy salad of mixed spring greens with cherry tomatoes, green peas, cucumbers and thinly sliced red onion rings. While the salmon sears, cook your favorite pasta to toss with some of the pesto. You will have a freshly prepared, complete meal in under 35 minutes that is tasty as well as healthy.
If you are someone who likes to finish a meal with dessert, keep it light with a fruit sorbet or frozen yogurt; use sliced fresh fruit as an edible garnish. Bon apetit!
Servings: 4
Preparation Time: 20 – 25 minutes
Cook Time: 8 minutes
To make the pesto: Process the almonds and garlic in a food processor for 15 seconds. Add the spinach, cilantro leaves and ½ teaspoons of salt and pepper. Run the processor on low while slowly pouring in the grapeseed oil through the feed tube. Add water from the ½ cup as necessary while pureeing, to keep the mixture smooth. Process until the pesto is a nice puree. Add the cheese and puree again for one minute. Makes 2 cups.
To prepare the salmon: Pour the canola oil in a pan and heat to medium high. Salt and pepper both sides of the salmon to taste and sear in the pan for 4 minutes until lightly browned; turn and cook on other side for 4 minutes, or until fish is just opaque in the center. Remove from pan to a serving dish and squeeze the lemon halves over the fish. Drizzle about 2 tablespoons of pesto over each fillet and serve.
Since the recipe is easy to prepare, you can quickly make a great meal after a long day at the office. To complement the simply prepared fish, serve with iced herbal tea and add a crispy salad of mixed spring greens with cherry tomatoes, green peas, cucumbers and thinly sliced red onion rings. While the salmon sears, cook your favorite pasta to toss with some of the pesto. You will have a freshly prepared, complete meal in under 35 minutes that is tasty as well as healthy.
If you are someone who likes to finish a meal with dessert, keep it light with a fruit sorbet or frozen yogurt; use sliced fresh fruit as an edible garnish. Bon apetit!
Servings: 4
Preparation Time: 20 – 25 minutes
Cook Time: 8 minutes
Ingredients:
- 3 cups packed fresh spinach leaves
- ½ cup slivered almonds
- Small bunch of cilantro, about 6 stems, leaves removed
- 4 cloves of garlic, diced
- ¾ cup grapeseed oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ cup freshly grated Parmesan cheese
- ½ cup water
- 4 salmon fillets, about 5 ounces each, skin removed
- 2 tablespoons canola oil
- salt and fresh ground black pepper to taste
- 1 lemon, halved
To make the pesto: Process the almonds and garlic in a food processor for 15 seconds. Add the spinach, cilantro leaves and ½ teaspoons of salt and pepper. Run the processor on low while slowly pouring in the grapeseed oil through the feed tube. Add water from the ½ cup as necessary while pureeing, to keep the mixture smooth. Process until the pesto is a nice puree. Add the cheese and puree again for one minute. Makes 2 cups.
To prepare the salmon: Pour the canola oil in a pan and heat to medium high. Salt and pepper both sides of the salmon to taste and sear in the pan for 4 minutes until lightly browned; turn and cook on other side for 4 minutes, or until fish is just opaque in the center. Remove from pan to a serving dish and squeeze the lemon halves over the fish. Drizzle about 2 tablespoons of pesto over each fillet and serve.
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