Anti-Inflammatory. Grain Free. Dairy Free. Gluten Free. Soy Free. Low Carb.
In the Spring and Summer there is an abundance of fresh herbs like basil, cilantro, and mint. I love to make homemade pesto's out of these herbs and experiment with new combinations of flavors. This recipe has a balance of spicy and sweet that you will love paired with fresh seafood or organic chicken, turkey, or pork. This pesto also tastes fabulous on grilled, roasted, or steamed vegetables like zucchini, peppers, mushrooms, squashes, or carrots.
This simple wild caught salmon dish is perfect for grilling, pan-searing, or baking. Cook to your preference then add the flavorful pesto and you have a fabulous meal loaded with healthy fats and anti-inflammatory herbs.
Salmon with Cilantro-Basil Pesto (PRINT RECIPE)
4 (6-ounce) wild caught salmon filets
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic granules
1 tablespoon extra virgin olive oil
2 cups fresh cilantro
1 cup fresh basil
1/3 cup pine nuts, cashews, or pumpkin seeds
2 cloves garlic, peeled
½ teaspoon salt
¼ cup extra virgin olive oil + 1 tablespoon (if needed)
This recipes makes extra pesto which you can store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.