Grilled Salmon with Walnut Pesto
PALEO
DIET
LOW
FODMAP
The perfect balance of fresh herbs and zesty lemon brings a wonderful brightness to slightly smoky, omega-3-rich grilled salmon.
| Prep Time 10 minutes |
Cook Time 10 minutes |
Makes 4 fillets + 1½ cups pesto |
Serving Size 1 fillet + 2 tablespoons pesto |
INGREDIENTS
½ tsp. sea salt
3 cloves garlic
1 cup walnuts, soaked and dried
1 cup fresh Italian flat-leaf parsley
2 TB. fresh chives
2 TB. fresh cilantro leaves
2 TB. fresh basil leaves
3 tsp. grated lemon zest
½ cup virgin olive oil
1½ lb. (680g) wild salmon, cut into 4 (6-oz.; 170g) fillets
METHOD
1 Preheat the grill to medium.
2 In a food processor fitted with a metal chopping blade, process sea salt, garlic, walnuts, Italian flat-leaf parsley, chives, cilantro, basil, lemon zest, and virgin olive oil until smooth.
3 Place salmon skin side up on the grill, close the lid, and cook for 5 minutes, rotating fish 90 degrees halfway through the cook time.
4 Flip over fish, spread 2 tablespoons pesto on the grill-marked side of each salmon fillet, close the lid, and cook 5 more minutes, rotating fish 90 degrees halfway through cook time.
Q&A
What can I do with leftover pesto?
You’ll have 1 cup leftover pesto with this recipe. You can use it as a condiment for grilled chicken or roast beef, mix it in with scrambled eggs, or serve as a dip for vegetables. Or for a quick and easy bruschetta, spread some pesto on a piece of toasted Everyday Grain-Free Bread, top with chopped red ripe tomatoes and a little sea salt, and enjoy! Just remember to refrigerate the extra pesto tightly covered until ready to use.