Pesto Salmon

9 30 1281
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Pesto Salmon
Health Highlights


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.

Nutrition Facts

Per Portion

Calories 1281
Calories from fat 848
Calories from saturated fat 124
Total Fat 94 g
Saturated Fat 13.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 22.7 g
Monounsaturated Fat 49 g
Cholesterol 211 mg
Sodium 433 mg
Potassium 2984 mg
Total Carbohydrate 18.9 g
Dietary Fiber 12.4 g
Sugars 1.9 g
Protein 96 g

Dietary servings

Per Portion

Meat 4.3
Meat Alternative 0.6
Vegetables 2.0

Energy sources