| 9 | 30 | 1281 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 2 |
| 3 clove(s) | Garlic (pesto) |
| 1/2 cup | Olive Oil, Extra Virgin (pesto) |
| 4 cup | Kale (stems removed and roughly chopped or torn, pesto) |
| 1/4 cup | Oregano, fresh (stems removed, pesto ) |
| 1/4 cup hulled | Sunflower seeds (pesto) |
| 1/4 cup | Nutritional yeast (pesto) |
| 2 fillet (384g) | Atlantic salmon, wild |
| 1 pinch | Salt |
| 1 dash | Black pepper |
Preheat the oven to 400°F.
Place the garlic in a food processor and pulse until minced. Add the olive oil, kale and oregano and pulse until finely chopped. Finally add the sunflower seeds and nutritional yeast and pulse until mixed.
Check salmon for bones, rinse under cold water then pat dry. Season both sides of the salmon with salt and pepper.
Place each salmon filet on a square of parchment paper and spread 1cm thick layer of pesto on top. Fold the parchment paper around the salmon creating a pouch. Seal the top by folding it over and twist the ends to create a seal.
Bake for 20 minutes, or until the salmon is cooked through and flaky. Use the leftover pesto to flavour a side of broccoli, asparagus, kale or any vibrant cooked green.
| Meat | 4.3 |
| Meat Alternative | 0.6 |
| Vegetables | 2.0 |
