Spinach Pesto, Whole wheat Pasta and Salmon

Name: Spinach Pesto, Whole wheat Pasta and Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Greek & Mediterranean, Italian
Ingredients: 1 cup fresh or frozen (thawed and moisture squeezed out) baby spinach; ½ cup flat leaf parsley leaves; 2 tablespoons extra virgin olive oil; 4 garlic cloves; 1/4 cup walnuts, toasted (toasted pumpkin seeds for nut allergies); Juice from ½ lemon; Kosher or sea salt; Freshly cracked black pepper; 1 tablespoon Extra virgin olive oil; 1 small onion, sliced; 2 zucchini, sliced thinly; 1 pound salmon filet, skinned and boned, cut into; 2-inch chunks; Juice of 1 lemon; Kosher salt; Freshly cracked black pepper; 1 cup halved grape tomatoes; 1/2 pound whole wheat pasta, cooked according to package directions

Author:
Fresh Families
Publish date:
Jul 6, 2021

This meal is pure brain food with tons of Omega-3’s from the walnuts and the salmon. Putting spinach in the pesto will ensure everyone eats it.

Notes: If you did not prep the pesto ahead, start by bringing water to a boil for pasta and make the pesto while pasta is cooking. At the same time prep veggies and salmon and start cooking them in a separate pan.

This recipe will use half the pesto, reserve the other half for another meal.

For Vegetarians: add cauliflower in place of salmon.

30minDuration
20minCook Time
10minPrep Time
4Servings

Ingredients

Pesto (65 calories in 2 tablespoons) Makes 1 cup

1 cup fresh or frozen (thawed and moisture squeezed out) baby spinach
½ cup flat leaf parsley leaves
2 tablespoons extra virgin olive oil
4 garlic cloves
1/4 cup walnuts, toasted (toasted pumpkin seeds for nut allergies)
Juice from ½ lemon
Kosher or sea salt
Freshly cracked black pepper

Salmon

1 tablespoon Extra virgin olive oil
1 small onion, sliced
2 zucchini, sliced thinly
1 pound salmon filet, skinned and boned, cut into
2-inch chunks
Juice of 1 lemon
Kosher salt
Freshly cracked black pepper
1 cup halved grape tomatoes
1/2 pound whole wheat pasta, cooked according to package directions

Preparation

Prepare pesto: Pulse spinach, evoo, garlic, walnuts and lemon juice in a food processor or blender until a thick, coarse paste, if needed add water to help process. Season with salt and pepper. Reserve half of pesto for a pesto quinoa lunch.
Heat a large saute pan, lightly coated with evoo, over medium-high heat. Saute onion until golden and caramelized, about 8 minutes. Add zucchini and continue cooking for another 5 minutes until zucchini is lightly golden brown. Sprinkle with salt and pepper.
Add salmon and lemon juice and continue cooking for another 3-5 minutes until salmon is medium-rare (the salmon will continue to cook while sitting). Add tomatoes and stir to combine, turn off heat, but continue to mix for 2 more minutes.
Toss pasta with salmon mixture and half of pesto right in the pan or serve everything separate and spoon pesto over top.