Salmon with Spinach and Pumpkin Seed Pesto
By Andrea Donsky | Fact Checked | Sources
We've modified the traditional pesto recipe to incorporate spinach and pumpkin seeds. They're an excellent source of magnesium, a mineral 70-80% of us are deficient in. This is a great weeknight dinner; if you make extra, you'll have leftovers for lunch. Serve it with brown rice, a salad, or with sliced peppers on the side.
Ingredients
Pesto:
1 cup baby spinach packed tightly
1 cup fresh basil leaves packed tightly
½ cup toasted unsalted pumpkin seeds
½ cup olive oil
¼ teaspoon salt
1 clove garlic
2 teaspoons lemon juice
Put all ingredients in a food processor (or blender) and mix until combined.
Salmon:
1 tablespoon olive oil
6-4 ounces of salmon fillets with the skin on
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons lemon juice
Sprinkle salt and pepper onto the salmon. Drizzle with lemon juice and olive oil. Heat a nonstick pan over medium heat. Cook salmon 4-5 minutes per side depending on how thick the fillets are.
Top each fillet with the pesto. Spread pesto over the entire surface of fillets and serve immediately.
