Posted on October 4, 2017




Serving Size: 4 ( but easy to increase or decrease)

Prep time: 20 minutes
Cook Time: 10-20 minutes (depending on size and thickness of salmon)




For Salmon
1 lb Salmon (wild caught always best)

For Salad:
4 cups packed arugula
3/4 cherry tomatoes
1 red pepper, can use yellow, orange or green as well

For Pesto
½ cup packed cilantro, stems removed
¼ cup olive oil
1 ½ TBS lemon juice
1 small clove garlic
1 TBS pine nuts
1 generous pinch salt

1. Pre-heat oven to 350 degrees F
2. Make Pesto – equals about 1/3 cup (can be made ahead of time)
Wash and remove stems from cilantro
Add all ingredients to blender, nutrabullet, etc
Blend until sauce consistency
Add more oil and/or salt as desired

3. Wash salmon and pat dry
4. Baste with pesto and place salmon on sheet pan, if desired, leave some pesto to drizzle on arugula salad.
5. When oven reaches 350 degrees, insert salmon and cook 15-25 minutes (the cooking time will vary greatly on the size and thickness of the salmon)
6. While salmon finishes cooking, wash and dry arugula and cut cherry tomatoes in half, slice red pepper
7. Plate arugula and cherry tomatoes. Top with ¼ lb of salmon
8. ENJOY!!!

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