Here’s an easy recipe that be cooked outdoors on a grill, or bake in the oven. Make the pesto in advance and you’ll have dinner ready in no time. The kale pesto can also be frozen, I often make a large batch and freeze it in smaller containers. The amount of pesto you’ll need depends on the size of your salmon. For this half pound fillet a quarter cup was just about right. For a larger piece you’ll use more. Preheat the oven to 350F or preheat your grill. Check salmon for any pin-bones, pat dry, then dress with lemon, olive oil, salt and pepper. Spread pesto over the top.
Bake salmon for 15 – 20 minutes or grill over medium heat for about 15 minutes. Fish is ready when it flakes easily off the skin.
1 bunch kale, stems removed, chopped into bite size pieces
1/2 cup pumpkin seeds, toasted
1/3 cup grated parmesan cheese
1/2 cup olive oil
1-2 cloves garlic
juice from 1/2 a lemon
1 tsp sea salt
Blanch the kale. Bring a pot of salted water to boil. Boil kale for one minute then transfer to a bowl of ice water. When kale is cool, use your hands to squeeze as much water from the kale as you can. Wrap the kale in paper towels and squeeze again until the kale is as dry as you can get it.
Use a food processor to mince garlic. When garlic is minced add cheese and seeds to the processor. Pulse together. Add kale to the processor, then stream oil in while processing. Add lemon and salt, and pulse once more. Taste and adjust salt and lemon if necessary.
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