Roast Salmon With Walnut-Flaxseed Pesto | Cook For Your Life

Home > Recipes > Mains > Roast Salmon With Walnut-Flaxseed Pesto

Roast Salmon With Walnut-Flaxseed Pesto

(2 votes, average: 5.00 out of 5)

2 servings

Cooking fish can seem daunting if you’re not used to it, but all it takes is a couple easy steps and a good timer to be sure you’re not overcooking anything. Plus, this Omega-3...

Ingredients

For the Walnut-Flaxseed Pesto

2 tablespoons walnuts, toasted

2 tablespoons flaxseeds

2 cups packed fresh basil or Italian parsley leaves

1 to 2 garlic cloves, peeled

½ lemon, zest and juice

3 tablespoons freshly grated Parmesan cheese

2 to 4 tablespoons water

2 (6-ounce) pieces of salmon with skin

2 tablespoons olive oil

Salt and pepper

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

662 cals

Fat

50 g

Saturated Fat

11 g

Polyunsaturated Fat

15 g

Monounsaturated Fat

19 g

Carbohydrates

11 g

Sugar

2 g

Fiber

6 g

Protein

45 g

Sodium

733 mg

Directions

Preheat oven to 400F.
In a food processor combine the walnuts and flaxseed, process until ground, about 1-2 minutes. Add basil or parsley, garlic, lemon, parmesan, and 2 tablespoons water. Puree until smooth and thick, adding more water, a little at a time, if necessary.
Place a sheet of parchment paper on a baking sheet, and place salmon pieces on parchment, skin side down. Drizzle olive oil evenly over salmon and add a pinch of salt and pepper on top. Place salmon in oven and roast for 12-15 minutes, until salmon flakes easily or internal temperature reaches 145F. When ready, remove salmon from oven, let rest for a couple minutes before using a spatula to separate salmon from its baked skin and place on a serving dish. Slather pesto over top of salmon, as desired.

Chef Tips

Store the pesto in an airtight container and refrigerated for up to 1 week, or frozen for up to a month. For easy portioning and thawing, freeze your stored pesto in ice cube trays, which are perfect for using in soups and salads.

For a creamier pesto, blend all ingredients as outlined in this recipe, but replace Parmesan and water with equal amounts of Greek yogurt.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society