Ingredients

Scale

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)

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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!