Broiled Salmon with Pesto over Sautéed Spinach
Prep time
Cook time
Total time
Broiled Salmon with Pesto over Sautéed Spinach
Author: Keri Brooks Health
Recipe type: lunch or dinner
Serves: 4
Ingredients
- Wild salmon fillets (each about 1-¼ inch wide about 5 ounces each)
- 2 bags of fresh spinach
- 2 tbsp. store bought pesto
- or
- Homemade pesto:
- 2 cups basil leaves
- ¼ cup pine nuts
- 1 clove garlic
- 1 tbs. olive oil
- 1 tbs. clarified butter
- 2 tbs. nutritional yeast
- ½ tsp. sea salt
- 2 tbs. lemon juice
Instructions
- Combine all ingredients except salmon and spinach in food processer. Pulse a few times to begin chopping basil. Pulse until desired consistency is reached. Do not over process or it will become too oily. Seal in a glass jar (can be stored for up to 4 days or frozen in airtight container in freezer for 3 months.) Sauté spinach in a pan with ¼ cup vegetable broth until wilted and sea salt. Broil salmon 3-5 minutes per side, depending on thickness. Cover with pesto and serve.