PESTO

• 1 bunch of dino kale or curly kale*
• 3/4 cup walnuts
• 1 garlic clove
• Juice from 1 lemon
• 1/3 cup olive oil or more to consistency you like
• Sea salt to taste

SALMON

• 4 salmon filets (3 to 4 oz. each)
• 4-6 lemon wedges
• Sea salt and pepper to taste

Instructions

1. In a large food processor, add kale, walnuts, garlic, lemon juice, olive oil and sea salt. Give a blitz.
2. If needed, add more olive oil to ensure a smooth consistency.
3. Give a taste test, add more lemon or sea salt if needed. Set aside while you make the salmon.
4. Preheat oven to 350F (180C). Place parchment paper on to a baking sheet or pan.
5. Place salmon filets skin side down on baking sheet. Sprinkle with sea salt, pepper and place lemon wedges on top.
6. Bake for 20-25 minutes to desired doneness. I like cooking salmon to medium for maximum juiciness. Halfway through top with pesto.
7. Once desired doneness is reached, top with more pesto and serve right away.
8. I recommend serving this with baked broccoli and cauliflower with tahin lemon sauce from The Joyous Cookbook on page 112.
9. Store leftover pesto in the fridge for up to 5 days. Store leftover salmon in the fridge for 1 day.