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Salmon with Spinach and Pumpkin Seed Pesto


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.


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

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Put all ingredients in a food processor (or blender) and mix until combined.

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.

Andrea is a Registered Holistic Nutritionist (RHN) & Menopause Expert. Andrea is in menopause & has been researching for the last 5 years science-based ingredients and methods to help women manage their symptoms. She’s the Founder of—a multiple award-winning website. Andrea co-authored the book “Unjunk Your Junk Food” published by Simon and Schuster, as well as “Label Lessons: Your Guide to a Healthy Shopping Cart,” and “Label Lessons: Unjunk Your Kid’s Lunch Box.” Andrea co-hosts the Morphus for Menopause podcast and appears as a Healthy Living Expert on TV across North America. Andrea has more than 20 years of experience in the health & wellness space and is a multiple award-winning Influencer.