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Mains & Sides

Baked Salmon with Kale Lemon Pesto

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PESTO
  • 1 bunch of dino kale or curly kale*
  • 3/4 cup walnuts
  • 1 garlic clove
  • Juice from 1 lemon
  • 1/3 cup olive oil or more to consistency you like
  • Sea salt to taste
SALMON
  • 4 salmon filets (3 to 4 oz. each)
  • 4-6 lemon wedges
  • Sea salt and pepper to taste
Instructions
  1. In a large food processor, add kale, walnuts, garlic, lemon juice, olive oil and sea salt. Give a blitz.
  2. If needed, add more olive oil to ensure a smooth consistency.
  3. Give a taste test, add more lemon or sea salt if needed. Set aside while you make the salmon.
  4. Preheat oven to 350F (180C). Place parchment paper on to a baking sheet or pan.
  5. Place salmon filets skin side down on baking sheet. Sprinkle with sea salt, pepper and place lemon wedges on top.
  6. Bake for 20-25 minutes to desired doneness. I like cooking salmon to medium for maximum juiciness. Halfway through top with pesto.
  7. Once desired doneness is reached, top with more pesto and serve right away.
  8. I recommend serving this with baked broccoli and cauliflower with tahin lemon sauce from The Joyous Cookbook on page 112.
  9. Store leftover pesto in the fridge for up to 5 days. Store leftover salmon in the fridge for 1 day.
Notes

Serves 4.

If you use curly kale, you'll need to add more olive oil because is absorbs a lot of oil.

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