Easy Peasy Pesto Salmon


  • 2 cups thawed frozen peas
  • 1 cup packed kale, leaves torn and stems removed
  • 1 cup packed baby spinach
  • 1 clove garlic, peeled
  • 3/4 cup toasted walnuts
  • 2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 1/4 pounds wild salmon, cut into 4 portions
  • Salt and pepper


  • Make the pesto:
    • In a food processor, add peas, kale, spinach, garlic, walnuts.
    • Turn on the food processor and slowly drizzle in the oil until the pesto reaches desired consistency. Finish with lemon juice and pulse to combine.
    • Set aside.
  • Cook the salmon:
    • Season the salmon with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add salmon to the skillet and cook 2 to 4 minutes per side. Tip: turn the salmon only once to avoid breaking it apart.
  • Enjoy:
    • Serve the salmon with pesto over top.
    • Add extra chopped walnuts if desired.

This dish pairs perfectly with a fresh spring salad or spiralized vegetables!

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