Salmon with Pea Pesto and Spring Veggies

This recipe is perfect for transitioning into spring! It’s loaded with healthy omega-3 rich fats and protein from the salmon, which help with hormone balance, blood sugar, gut health, and lowering inflammation in the body. Spring is the perfect time of year to load up on green, light and bitter vegetables and herbs, and chives, peas, and radishes are perfect for this. Enjoy!

Ingredients

12 oz salmon fillet (skin on)

1 Tbsp extra virgin olive oil

sea salt & black pepper, to taste

½ cups fresh peas (or frozen and thawed)

¼ cup pesto

1 carrot (large, peeled and ribboned)

1/3 cup radishes (sliced)

1 Tbsp chives (finely chopped)

1 Tbsp mint leaves (chopped)

1 ½ tsps lemon juice (plus more to taste)

Preparation

1. Preheat the oven to 375°F (190ºC) and line a baking sheet with parchment paper.

2. Place the salmon skin-side down on the baking sheet. Brush it with oil and season it with salt and pepper. Bake for 10 to 12 minutes or until the salmon is cooked and easily flakes.

3. Meanwhile, use a food processor or blender to blend the peas and pesto until smooth.

4. In a bowl, add the carrot ribbons, radishes, chives, mint, and lemon juice and toss to combine.

5. Transfer the salmon to a serving platter. Top with the pea pesto and carrot salad. Enjoy!

Notes:

Leftovers

Best enjoyed fresh. Refrigerate in an airtight container for up to two days.

Serving Size

One serving is approximately one cup of salad with pea pesto and salmon.

Serve It With

Your favorite grains, such as rice, quinoa, couscous, or roasted mini potatoes.