Pan-Fried Salmon with Almond Kale Pesto

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Pan-Fried Salmon with Almond Kale Pesto

Inspired by Pinch of Yum

MAKES 2 SERVINGS

Prep Time: 10 min

Cook Time: 20 min

PICTURED WITH OUR VEGAN TURMERIC MASHED SWEET POTATOES

 

Ingredients

For The Salmon:

  • 2 4oz Alaskan wild-caught salmon fillets (it is VERY important to buy salmon that is wild-caught and free of added dyes)

  • 2 tbsp of olive oil

  • 1 whole garlic clove, minced

  • 1/4 tsp sea salt

  • 1.4 tsp fresh ground black pepper

For the Pesto:

  • 1 cups torn kale (no stems) and parsley, combined

  • 1 whole garlic clove, crushed

  • 1/4 cup olive oil

  • 1/4 tsp sea salt

  • juice of 1/2 lemon

  •  1/4 cup raw almonds 

 

Instructions

  1. Pulse the kale and parsley mix, olive oil, salt, garlic, and lemon juice in a food processor until smooth.
  2. Add the almonds and pulse to desired consistency. Cover and put aside.
  3. Rinse salmon fillets and pat dry. Season with minced garlic, sea salt, and freshly ground pepper.
  4. Heat olive oil in skillet over medium-high heat. 
  5. Place the salmon fillets, skin side up, in the skillet. Cook until the the flesh side is golden brown, approximately 5 to 7 minutes. Flip the fillet over and cook until the skin side is cooked through, about 5 minutes more. Remove the salmon from the skillet.
  6. Top fillets with the pesto and enjoy!