Wild Salmon with Cilantro-Basil Pesto

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)
Serves 4

Ingredients:
4 (6-ounce) wild caught salmon filets
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic granules
1 tablespoon extra virgin olive oil

Cilantro-Basil Pesto:
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)

Directions:

1. Start by making your pesto. Place nuts or seeds in your food processor and processing until fine.
2. Then add garlic,  salt, cilantro and basil and process again while slowly drizzling in the olive oil while your machine is running until you reach your desired consistency. You may not use all the olive oil and you may need a little more – just use your judgment.
3. Pour pesto into a large bowl and set aside. 
4. Sprinkle salmon filets evenly with salt, pepper, and garlic powder.
5. Heat a large skillet over medium high-heat and add the olive oil. Tilt to coat and once hot, add your salmon filets skin side up. (Alternatively you can grill or bake your salmon)
6. Sear salmon for 4 minutes, then flip over, turn heat down to medium and place lid on pan but leave a tilt so that the air can escape a bit. Allow to cook for an additional 6-8 minutes.
7. Remove from pan and serve with 1 tablespoon pesto per serving.

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.  

Happy Eating!
~Billie