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Baked Salmon with Kale Lemon Pesto

Mains & SidesDairy FreeDetox Friendlygluten-freeJoyous ComfortKeto FriendlyKid FriendlyPaleo Friendly
This baked salmon with a kale lemon pesto is your new weeknight favourite for dinner!
Servings 4

Ingredients

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

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

Notes

If you use curly kale, you'll need to add more olive oil because is absorbs a lot of oil.
Find this recipe and more at https://www.joyoushealth.com/27421-blog-baked-salmon-with-kale-lemon-pesto/