Thursday, June 11, 2015

Salmon with Rosemary Pesto and Butternut Squash

These no fuss plates are my favorite kinds of meals to put together.  Ya know why? Because this nutrient dense dish is actually SUPER easy, inexpensive, quick to put together and will definitely impress your significant other.  I love this meal because you’re getting three delicious servings of healing vegetables as well as brain-boosting essential fatty acids from the salmon.  

The creamy pesto does require a high-speed blender.  If you don’t have access to one, try a food processor, which will yield a chunkier pesto. Be sure to mince the garlic and rosemary before processing if you don't use a blender.  Several springs of chives would be a nice alternative to the rosemary if you have some growing wildly in your backyard (or your neighbors).

Yield 2 servings

1 can sockeye salmon (I bought mine from Trader Joes)
2 cups frozen butternut squash cubes
1/2 cup frozen peas
1 Tbs ghee or coconut oil
salt and pepper to taste

½ an avocado
2 large cloves roasted garlic (you can also use raw, I personally don’t enjoy the flavor as much)
Juice of half a lemon
1/3 cup olive oil
2 Tbs or more of water
3 generous handfuls of kale, spring greens, or whatever fresh greens you have.
1 spring fresh rosemary, or any other fresh herbs available. 
½ tsp sea salt
¼ tsp freshly ground pepper

  1. Fill a medium saucepan with 1-2 inches water.  Once boiling, fill a steamer basket with squash and frozen peas and place in saucepan.  Cover. Steam for 3-5 minutes or until tender.  Drain.  Set aside.
  2. In a high-speed blender, add all ingredients for pesto.  If mixture is too thick, thin it out with more water, one tablespoon at a time.  Process until pesto is creamy and smooth.
  3. Add vegetables back into empty saucepan.  Toss with ghee or coconut oil and salt and pepper.
  4. Divide the vegetables between two bowls.  Divide the salmon between the two bowls.  Lastly, top each portion of salmon with a couple generous dollops of pesto.
  5. Enjoy!