Baked Salmon + Pesto
Happy Sunday Everybody! I hope your weekend is going well and resting you up for the upcoming week. I have had a pretty awesome weekend. I got to hang out with my best friend Taylor yesterday which is always a good time. We went to the farmers market where I picked up some red kale and kimchi (homemade version coming soon!), enjoyed some sushi and wine on the top of Whole Foods, and went to an improv play called Austin Secrets. The concept of the play was really quite fascinating, Austinites send in their “secrets” and then they are used as improv impromptus throughout the play. I think my favorite secret was “I am a high school teacher and it scares me how dumb my students are”. It made for a funny scene. I would recommend seeing it to all of the Austin peoples that are reading this but unfortunately it was their last showing of it for an indefinite amount of time. Sad day, I know. Although the coffee shop/theater that it was at, The Hideout, has improv and scripted plays all the time so if you enjoy that sort of thing then you should check it out! Or you could just stop in for a drink, they have a mean mate latte.
On another note, I made a simple and yummy dinner the other evening for my man. My perfect meal consists of fish and vegetables so I was really into this dinner and the pesto put a nice twist to it. I served it with some spiced roasted sweet potatoes. I would say it’s about 15 min of hands on time and 45 min of overall time for making this meal. Hope y’all enjoy it : )
Adapted from Nourishing Traditions
Ingredients: Serves 2 (with leftovers? maybe.)
1 pound of wild salmon filet
1 tablespoon melted butter
1 tablespoon of whole wheat flour
1/8-1/4 teaspoon of paprika
1/4 teaspoon of celtic sea salt
Preheat oven to 350.F. Set salmon, skin side down, in a buttered baking dish. Squeeze on lemon juice, then brush generously with your 1 tablespoon of butter. Sprinkle on flour and spread with your fingers to make a thin, even coat. Sprinkle on paprika and sea salt. Bake for 10-15 minutes or until salmon is almost, but not quite, cooked through. Place under broiler for about 1-2 minutes until flour coating is browned. Top with your pesto ( recipe follows)
Ingredients: Yields one cup of pesto
2 cups packed fresh basil leaves, washed and dried
2-4 cloves of garlic, peeled
1/2 teaspoon of celtic sea salt
1/4 cup of soaked almonds
1/4 cup of good quality grated parmesan cheese
1/4-1/2 cup extra virgin olive oil
Soak you almonds for at least one hour. Place basil leaves into a food processor or magic bullet. Pulse until well chopped. Add garlic, salt, almonds and cheese and blend well. Add in olive oil, starting at 1/4 a cup and adding more as needed. Should form a thick paste. Pesto will stay good for several days, well sealed in the refrigerator; or you could freeze it.
Side Note- I am a basil kind of girl but you could easily substitute 2 cups fresh cilantro leaves instead of the basil leaves.