Easy Pesto Broiled Salmon

By Ashley Miers

INGREDIENTS: FISH
2-6 wild-caught salmon fillets (skin on)
juice of one lemon
EVOO spray (or 1 Tbsp EVOO)

INGREDIENTS: PESTO SAUCE
4 cups fresh basil, washed
1/2 cup pistachios
1/2 cup pinenuts
1/2 Tbsp garlic powder
1/2 Tbsp onion salt
1 cup EVOO

PREPARE

1. Heat oven to the broil setting (500 degrees) and line a baking sheet with aluminum foil.

2. Place the fish, skin-side down, on the baking sheet. Distribute lemon juice evenly over the fish. Then, spray the fish with EVOO spray evenly to coat. (Alternately, brush liquid EVOO over each fillet using a basting brush.)

3. Broil the fish for 15-18 minutes - checking to make sure fish does not over-brown. Fish is done when it is light brown and crispy on top. Remove from oven.

4. While the fish cooks, add the pesto sauce ingredients to a food processor and process until smooth (about one minute).

5. Use a spatula to remove fish fillets from baking sheet. If you insert the spatula between the bottom of the fish and its skin, the skin should stick to the foil and the flesh should easily detach.

6. Place a salmon fillet on a plate and top with desired amount of pesto sauce. Remaining pesto sauce can be frozen and saved for later use (it works great mixed into a gluten/grain-free pasta dish).

SERVING SUGGESTION

Salmon is pictured served with a variation of Crispy Sweet and Purple Potato Medley (made with purple potatoes only) and a side of green beans sautéed with a grass-fed butter or EVOO.

*Note: Serve without potatoes/grains for a more keto/paleo version.