Roasted Salmon With Walnut-Flaxseed Pesto

5 out of 5 stars (based on 2 reviews)

2 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

With salmon, walnuts, and flaxseeds, this recipe has a triple dose of anti-inflammatory omega-3 fats. Cooking fish can seem daunting if you’re not used to it, but all it takes are a couple easy...

2 (6 ounce) pieces of salmon with skin
2 tablespoons olive oil
Salt and pepper

For the Walnut-Flaxseed Pesto

2 tablespoons walnuts, toasted
2 tablespoons flaxseeds
2 cups packed fresh basil or flat-leaf (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

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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 400 degrees.
In a food processor, combine the walnuts and flaxseed, then 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, then lay 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 145 degrees. When ready, remove salmon from oven and let rest for a couple of minutes before using a spatula to separate salmon from its baked skin. Place on a serving dish and slather pesto over top of the salmon pieces, as desired. Serve warm.

Chef Tips

Store the pesto in an airtight container and refrigerate for up to one week, or freeze for up to one 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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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

Roasted Salmon With Walnut-Flaxseed Pesto