Crunchy Lemon Pesto Salmon

Crunchy Lemon Pesto Salmon


  • 1/2  of a lemon (rind & juice)
  • 1 1/4 cups fresh basil
  • 3 cloves of garlic (roughly chopped)
  • pinch of salt
  • freshly ground pepper
  • 1/2 cup walnuts
  • olive oil
  • 2 salmon fillets


  • Preheat oven to 350°.
  • To prepare the pesto combine the lemon, basil, garlic, salt, pepper and walnuts in a blender or food processor. While the you are pulsing the blender, pour in the olive oil (add enough to get everything into a paste, but be sure not to blend it to much: you want it kind of coarse).
  • On a baking sheet covered with an extra long piece of non-stick foil (enough to enclose the salmon), drizzle a bit of olive oil down.
  • Lay the salmon down on the olive oil and top with the pesto.
  • Cover the salmon with the foil, creating an enclosure (allowing it to steam).
  • Bake for 30-45 minutes, or until the salmon is done.
  • Serve with your favorite vegetable (in my case: roasted broccoli with olive oil, lemon juice, salt, pepper, and black sesame seeds) and good carbohydrate like whole grain bread, brown rice, quinoa or any of you other favorite grains.

Servings: 2

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