Healthy meal brought to you by our friends and Nourishment Dietetics.
½ cup tightly packed parsley leaves
½ cup tightly packed mint leaves or basil
1/4 cup cold pressed oil (olive oil, walnut or flaxseed oil )
juice and zest from 1 lemon
a little Sea salt and freshly ground black pepper
2 x 175 g salmon fillet
Combine the walnuts, parsley, lemon juice, zest, olive oil, sea salt and pepper into a good high speed blender like a vitamix. You can have your pesto as smooth or as chunky as you like – I like mine a little chunky with lovely bits of walnuts.
Store covered in the fridge for up to one week. Serves 12
Sear salmon – skin side down for about 3 minutes in a pan and season with a little salt and pepper.
place into the oven to finish cooking 180 C. for another 5 minutes. Salmon should still be a little pink…
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