This is an absolute favorite in our household. The salmon is packed with Omega 3 essential fatty acids and the parsley and walnut ‘pesto’ stuffed with compound that are great for your liver! It is quick, easy and delicious as well.
Prep time: 15 minutes. Cook time: 12 minutes. Servings: 4.
4 medium salmon steaks (preferably wild or organically farmed)
Salt and pepper
For the ‘pesto’
100g walnuts (toasted)
1 large bunch of flat leaf parsley (roughly chopped)
2 cloves of garlic
1 lemon (zest and juice)
2 tbsp olive oil (extra virgin)
Pinch of sea salt
- Preheat the oven to 200C/180C fan/gas 6. Place the salmon skin side down on a baking sheet and season with salt and pepper. Bake in the oven for about 12 minutes.
- Meanwhile put the toasted walnuts into a blender and whizz until they are as fine as breadcrumbs.
- Add the roughly chopped parsley, stalks and all, crushed garlic, lemon zest and juice and pulse until all the ingredients are combined. Be careful not to over blend, it should still have some texture. Season to taste.
- When the salmon is cooked serve it with a generous dollop of parsley and walnut pesto, some roasted sweet potatoes and some steamed greens!
Calories 499/184g Carbs 1.7g/1% Protein 33g/27% Fats 40g/72%