Wild Salmon with Mint Pesto

HEALTHY RECIPE OF THE WEEK

Mint Pesto: In a Nutribullet or food processor, place 1 cup of fresh mint, 1 cup of fresh Italian parsley, 1/4 cup Extra Virgin Olive Oil, 1/4 cup blanched almonds, zest of 1 lemon, and juice of 1/2 lemon. Take 2 large cloves of garlic and cook slightly (can sauté in a pan with olive oil or can put in a bowl of water and microwave for 1 minute). Add the cooked garlic to the Nutribullet. Add 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth.

Baked Salmon: Thaw frozen wild salmon. Place in a glass baking dish and season with salt, pepper, Italian seasoning and drizzle with olive oil. Bake at 400 F for 25-30 min.

Mushrooms with Peppers: In a large skillet, heat a few tablespoons of olive oil and add 3 cloves of minced garlic. Add 1 large red bell pepper, sliced. Sauté until fragrant, then add 1 large package of portobello mushrooms (16 oz) and 1/2 cup of fresh basil. Season with 1 tsp Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sauté at medium heat until the mushrooms shrink in size and look well cooked.

Happy Cooking!
~Rajsree Nambudripad, MD