Salmon with Spinach and Pumpkin Seed Pesto
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
Optional: Stir in a scoop of Morphus Fiberus to your pesto before using it to increase the fiber in your diet.
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.
