Roasted Salmon with Cilantro Cashew Pesto recipe

Originally posted September 3, 2011

During a cleanse I did this summer (ok, many summers ago), I was craving something yummy. There was a recipe for salmon in the book I was using but I wanted to make a variation. I was amazed at how satisfying and filling this dish was. I hope you will give it a try! The salmon and greens were on a bed of brown rice.

I ate this for two meals and still had plenty to share with my family. The key to healthy eating when you are busy is cooking in bulk. I roasted 1 1/2 pounds of salmon one day and used it for 2 days after. I’m going to break down the dish into parts.

Roasted Salmon

1. Pre-heat oven to 400F. Line a baking tray with foil or grease a glass or ceramic roasting pan.
2. Cut salmon into similar sized pieces (or ask your fish monger to do this for you) so it cooks at the same time. I use a guideline of about 6 ounces raw salmon per person. As long as the pieces are on the smaller side, the recipe is the same for the cooking time. Check for bones. If you feel any, pull out.
3. Place salmon pieces (skin side down) on the baking sheet or pan and sprinkle with salt and pepper.
4. Place in hot oven for approximately 10 to 15 minutes or until salmon is mostly firm. Cool slightly before serving. Save any leftoever salmon for other meals or salads.

Cilantro Cashew Pesto

Place the following in a food processor or blender and process until a paste forms. Add more oil if it’s too thick.
1 cup cilantro leaves, washed and dried
1/2 cup raw cashews
Juice of 1/2 lime
2-3 tablespoons avocado or safflower oil (or any plain vegetable oil)
1/2 teaspoon sesame oil
1/4 teaspoon each salt and pepper

Wilted Greens

Slice 1/2 onion while heating a medium sauté pan. Add 1 teaspoon of olive oil to the hot pan and then immediately add the onion. Add some black pepper only. Cook for about 5 minutes or until onion is translucent and soft. Add 1/4 teaspoon of sea salt.

Add 2 to 3 cups of fresh spinach and/or arugula to the pan. Toss with onions and cook 1 minute. Turn off heat and remove from burner. Let rest about 3 minutes.