Ingredients
The following ingredients have 4 Servings
- 4 salmon fillets ((of about even size))
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 tsp each of salt and pepper
- 2 cups fresh basil
- 1 cup spinach
- 1/4 cup raw shelled pumpkin seeds ((plus more for topping))
- 4 cloves garlic, smashed and peeled
- 1 lemon, juice of
- 1/2 cup olive oil
- Salt and pepper, to taste
- 8 cups kale, chopped
- 1 avocado, pitted
- 1 jar roasted peppers, chopped ((you won't use it all, just enough to add to each bowl))
- 1 zucchini, spiralized
Instruction
- Preheat oven to 400° Fahrenheit, line a baking sheet with parchment paper.
- Place salmon fillets on baking sheet and season with the smoked paprika, garlic powder and a pinch each of salt and pepper. Place in the oven to bake for 15-20 until flaky with a fork. Cooking time will vary depending on the size of your fillets.
- While the salmon is cooking, make pesto sauce. Place all of the sauce ingredients (except for the olive oil, salt and pepper) in a food processor and process until everything is pulverized. Stream olive oil in white the food processor is running. Stop once combined and taste. Season with salt and pepper to taste.
- Place kale in a large mixing bowl and add 2/3 of the pesto sauce to the bowl. Mix pesto into kale and then place in the fridge until the salmon is done and you're ready to serve.
- Spiralize zucchini and set aside.
- Once salmon is done, remove kale from fridge and assemble bowls. Start with a bed of the pesto kale. Add spiralized zucchini, roasted peppers, avocado and salmon. Drizzle more pesto on top of everything. Sprinkle some extra pumpkin seeds on top. Serve and enjoy!
