Lemon & Kale Pesto w/Pasta & Salmon
Ingredients
For the pesto:
- 2 cups kale
- 1 T mince garlic or 1 fresh garlic clove
- 1 T Lemon juice
- Fresh cracked pepper, to taste
- Sea salt, to taste
- 1/2 cup Lemon Olive Oil
- 1/2 cup Pepitas
- 1/4 cup Parmesan cheese, grated
For the pasta & salmon:
Pasta of your choice (I used gluten free linguine)
- 1 Package spinach
- 2 Wild Caught Salmon Filets
- Capers
- Extra Lemon Olive Oil (optional)
Instructions
For the pesto:
1. In a food processor, combine pepitas & garlic & pulse until completely ground.
2. Add parmesan, salt & pepper to food processor & pulse to combine.
3. Add kale and lemon juice to food processor & while food processor is running, slowly drizzle Lemon Olive Oil until completely combined & you have the consistency you’re looking for.
4. Season to taste
For the Pasta & Salmon:
1. Preheat oven to 350 degrees.
2. Place salmon filets in a glass baking dish. Drizzle with Lemon Olive Oil & season lightly with salt & pepper.
3. Bake for 20-22 minutes
4. In the meantime, bring a large pot of water to boil, add pasta & cook.
5. In a frying pan, saute spinach in Lemon Olive Oil until wilted.
6. Drain pasta & put back into the same pot. Pour lemon & kale pesto over the pasta & stir to combine. Stir in spinach & place salmon filets on top of pasta. Add capers (optionals) & sprinkle with fresh parmesan.
Enjoy!
****I ended up drizzling a bit more Lemon Olive Oil into the pasta dish once everything was combined (minus the salmon) so the noodles didn’t dry out & it was delish!