Ingredients

The following ingredients have 4 Servings
  • 4 Sockeye Salmon Fillets (About 4oz each)
  • Olive oil
  • Salt/pepper
  • 1/2 Cup Blue Diamond Sriracha Flavored Almonds (75g)
  • 3/4 Cup Roughly chopped cilantro (tightly packed (25g))
  • 1 1/2 Cups Roughly chopped Bok Choy leaves (lightly packed (45g))
  • 1 tsp Fresh lime zest
  • 1 tsp Fresh lime juice
  • 1 tsp Fresh garlic (minced)
  • 1 tsp Fresh ginger (minced)
  • 1 1/2 tsps Rice vinegar
  • 1 Tbsp + 1-2 tsps Reduced-sodium Soy sauce * (Coconut aminos for Paleo version)
  • Pinch of pepper
  • 2 Tbsp olive oil
  • Chopped green onion (for garnish)

Instruction

  • Preheat your oven to 425 degrees and line a baking sheet with tinfoil. Lightly rub the tinfoil with olive oil.
  • Pat the salmon fillets dry and place them, skin-side down, onto the baking pan. Drizzle just enough oil to cover the top of each filet and rub it into the salmon with your fingers, or a pastry brush. Sprinkle with salt and pepper.
  • Bake the fish until it flakes easily with a fork, about 13-15 minutes. **
  • While the fish cooks, place the almonds in a small food processor(mine is 3 cups) and process until broken down into small pieces.
  • Add in the cilantro and Bok Coy and process until broken down and combined with the almonds, scraping down as necessary. Make sure the almonds aren't packing down at the bottom of the processor and not being mixed into the greens.
  • Add in the lime zest, lime juice, garlic, ginger, rice vinegar, soy sauce and pepper and continue processing until creamy and combined.
  • With the food processor running, stream in the olive oil and process until the mixture runs through the processor smoothly, and is creamy.
  • Spread the pesto on the salmon and garnish with green onion.
  • DEVOUR.