This Kale Oregano Pesto Salmon recipe is a delicious and easy way to dress up your salmon, and can be prepared in less than 30 minutes. Wild salmon is low in calories, low in saturated fat, high in protein and is a wonderful source of omega 3 fatty acids. Omega 3 is very important because it reduces inflammation throughout your body, keeps your blood from clotting excessively and maintains cell membrane fluidity. It can also help with depression and reduces your risk of developing Alzheimer’s disease. Oregano is also a concentrated source of vitamin K, which keeps your blood vessels from calcifying and helping your bones retain calcium.
- 3 garlic cloves
- ½ cup olive oil
- 4 cups of kale, steams removed and roughly chopped or torn
- ¼ cup fresh oregano, steams removed
- ¼ cup sunflower seeds
- ¼ cup nutritional yeast
- 2 large filets of wild salmon
- Salt and pepper
- Preheat the oven to 400F.
- Place the garlic in a food processor and pulse until minced. Add the olive oil, kale and oregano and pulse until finely chopped. Finally add the sunflower seeds and nutritional yeast and pulse until mixed.
- Check salmon for bones, rinse under cold water then pat dry. Season both sides of the salmon with salt and pepper.
- Place each salmon filet on a square of parchment paper and spread a 1cm thick layer of pesto on top. Fold the parchment paper around the salmon creating a pouch. Seal the top by folding it over and twist the ends to create a seal.
- Bake for 20min, or until the salmon is cooked through and flaky.
by Jesse Schelew, Holistic Nutritionist