Full of fresh, bright, springtime flavor, this easy & delicious dish is healthy and super satisfying. Pair with a salad and/or some low carb veggies, and you’ve got yourself a perfect Paleo, low carb, Keto, cleanketo, and Whole30 friendly meal.
Salmon with Spring Pesto
Servings: 4
Calories: 620kcal
Ingredients
For the pesto:
- 1 handful fresh mint leaves
- 1 bunch fresh parsley
- 1 lemon juiced
- ½ cup macadamia nuts
- ½ cup extra virgin olive oil
- sea salt to taste
- black pepper to taste
For the salmon:
- sea salt to taste
- black pepper to taste
- 3 Tbsp avocado oil
- 1 lb salmon steaks or fillets
Instructions
For the pesto:
- Remove large stems from mint and parsley.
- In a food processor, process all pesto ingredients until smooth.
- Adjust salt and pepper to taste.
For the salmon:
- Generously salt and pepper both sides of salmon.
- Heat skillet on medium heat for 1 minute, then add avocado oil.
- When oil is shimmering, place salmon filets in pan.
- Cook for 5 minutes, then flip over.
- Cook 3-5 additional minutes, to desired doneness.
- Remove salmon from pan, top with pesto, and serve.
Nutrition
Calories: 620kcal | Carbohydrates: 4g | Protein: 24g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 39g | Cholesterol: 62mg | Sodium: 60mg | Potassium: 710mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1289IU | Vitamin C: 22mg | Calcium: 51mg | Iron: 3mg
