Fresh Grilled Salmon with fresh Summer Pesto

Keep the kitchen cool by making pesto inside but grilling salmon (or desired protein) outside!

SERVINGS 4

Ingredients

Salmon

• 1.5 lb Salmon filet

• 2 tbsp Olive oil

• 1 tsp Kosher salt

• 1/4 tsp Freshly ground pepper

• 2 tbsp Fresh chives

Pesto

• 1/2 cup Peas, fresh or frozen and thawed

• 1/2 cup Unsalted pistachios (or nut of choice)

• 1/4 cup Grated parmesan cheese (sub nutritional yeast for DF)

• 2 tbsp Packed fresh mint, leaves only

• 5 Fresh basil leaves

• 1/4 cup Cilantro, leaves and soft stems, roughly chopped

• 1/2 cup Packed carrot tops, rough stems removed  (any greens can be used here… beet greens, kale, chard, etc.)

• 1 Large garlic clove, smashed

• 2 tsp Lemon zest

• 2 tsp Lemon juice

• 1/4 tsp Kosher salt

• 1/2 cup Extra virgin olive oil

Directions

1. Add all the ingredients for the spring pesto, except for the olive oil, to a food processor. Blend until fully combined while still a little coarse in texture. Slowly add in more olive oil while blade is running on low. Can be made ahead and stored in the refrigerator for up to a week.

2. Prepare salmon by deboning and skinning as needed. Place in baking containers. drizzle with Olive oil, salt and pepper, and sprinkle with chives.

3. Preheat oven to 400°F. Place the baking dish in the oven and bake for 10-12 minutes, or until the salmon begins to flake. You want the inside to still be shiny and slightly opaque. Top salmon with spring pesto and enjoy!