Ingredients:

• 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

Directions:

• 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!