Pesto Salmon w/Artichokes
I've noticed that my blog to date has been primarily vegan and vegetarian mainly because a plant based diet tends to offer the healthiest options and there are so many great recipes that I love to make and eat.
But I must confess I am a still a pescatarian and love fish, especially salmon. I always look for the best quality wild caught option even if it cost more. Plus salmon has been touted as one of the "world's healthiest foods". Its rich in Omega 3 fatty acids, an essential nutrient that your body can't create on its own. Omega 3's have been shown to reduce inflammation, lower blood pressure and decrease the risk of heart disease, are good for the brain and also for keeping skin supple & moisturized (so important as we get older!) . It's also a great source of protein and rich in a variety of B Vitamins, selenium and potassium.
So if you are a fish eater go for it, buy quality, say thank you and enjoy! If not enjoy the artichokes with some pesto over pasta of your choice! See always options for everyone. Plus the walnut pesto gives you an extra dose of omega's!
PLAYLIST YOU SAY? Well of course since salmon is often a Sunday night meal for me and I am winding down from the weekend I usually go easy, so here it is...
You Are The Dark - Joseph Arthur
Carolina - Benjamin Gibbard
My Eyes - The Lumineers
Rhythm & Blues - The Head & the Heart
First Day of My Life - Bright Eyes
Running for Cover - Ivan & Aloysha
Faded From the Winter - Iron & Wine
A Smile That Explodes - Joseph Arthur
Makes 2 servings
2 cups fresh basil leaves 1 tablespoon walnuts, chopped
1 tablespoon olive oil 2-3 cloves garlic, minced ( 2 large, 3 small - don't worry you can never have too much garlic!) Salt 1 can (16 ounces) artichoke hearts, rinsed and drained, or 1 package (9 ounces) frozen artichoke hearts, rinsed and thawed 1 large tomato, diced 1 teaspoon fresh thyme leaves, chopped Ground black pepper 2 fillets (6 ounces each) wild salmon, skin removed (I like to leave the skin on and take it off after cooking and give it to my kitties so they get to enjoy too! )
Preheat the oven to 350°F. Line a large baking pan or sheet with parchment paper. In a blender or food processor, combine the basil, walnuts, one-half of the garlic, oil and salt to taste. Blend until the mixture resembles a coarse meal.
Arrange the artichoke hearts in 2 separate mounds on a parchment paper lined cookie sheet or flat pan. Top with the tomato and sprinkle with the thyme and salt and pepper to taste. You can place one salmon fillet on top of each artichoke mound and season with salt and pepper. Spread the basil mixture on the fillet. Drizzle each fillet with ½ tablespoon olive oil. Cook about 20 minutes till salmon is flaky but not overdone,
Since I prefer the frozen artichokes to canned and my salmon on the rare side -- I cook the artichokes some first and then add the salmon topped with pesto separately for the last 6-10 minutes depending how done you like it. If you are doing them separately I'd do the artichokes for about 15 minutes then put the salmon in the oven, you can place the salmon over the artichoke and tomato mixture when both are done. Top with a bit of grated parmesan. Serve immediately.
Now if you are a wine drinker like me, I can't serve this meal without a lovely Sauvignon Blanc preferably nice and citrusy and from New Zealand!
Eat, drink, enjoy! Till next time!