Salmon with Spinach Pesto & Dry-rubbed Salmon Recipe

Salmon with Spinach Pesto & Dry-rubbed Salmon Recipe

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Salmon with Spinach Pesto & Dry-rubbed Salmon Recipe
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Salmon is definitely my favorite fish to consume. I try to make it once a week. It is a little costly, but it is a nutritional powerhouse. I recently discovered I could make perfect salmon in my air fryer. It requires very little preparation and cooks in minutes. The salmon is moist compared to when I grill it.

I used to be a salmon snob and only purchased wild caught. After doing quite a bit of research, I have learned that there are some responsible salmon farmers that raise the fish sustainably and organically in open ocean waters. These farms do not add hormones, antibiotics, or dyes to the fish. But, you really need to read labels or ask questions of your fish monger. I still prefer wild caught over farmed unless it isn’t available.

The nutritional values of salmon are impressive. A 4 ounce serving size has approximately 170 calories. These calories are comprised of 28 grams of protein and 6 grams of healthy fat. Salmon is an excellent source of omega-3 fatty acids that we need for cardiovascular health. It is also high in calcium, iron, and vitamin B-12.

The recipes described below have a variety of components to make a complete meal. If you are only interested in cooking the salmon in your air fryer without all the extras, simply coat it in extra virgin olive oil, season it, and cook at 390°F for 7 to 10 minutes until the internal temperature reaches 145°F.

Salmon with Spinach Pesto (Paleo)

Ingredients:

Pesto

  • 2 cups baby spinach leaves
  • 1 cup fresh basil leaves
  • 2/3 cup pine nuts or lightly toasted walnuts
  • 1 clove garlic
  • 1/2 tsp sea salt + more to taste
  • 1 TBS nutritional yeast
  • 1 TBS fresh lemon juice
  • 1/2 cup extra virgin olive oil

Note: If you are not on a Paleo diet, feel free to substitute 2 tablespoons of parmesan cheese for the nutritional yeast.

Salmon

  • 4 (5 ounce) salmon fillets, skin removed
  • 1 TBS extra virgin olive oil
  • 1/2 tsp coarse sea salt or Kosher salt
  • 1/2 tsp freshly ground pepper
  • 4 lemon wedges for serving

Total time:13 minPrep time:5 min – Cook time:8 min – Serves:4 people

Directions:

Pesto

1. In the bowl of a food processor, place the spinach, basil, nuts, garlic, salt, nutritional yeast (or cheese), and lemon juice. Pulse until the ingredients are well chopped.

2. With the processor running, stream the olive oil through the hole in the lid. Process until the oil is well incorporated and the mixture is almost smooth. A little texture is fine. Taste and season with more salt if needed.

3. Place the pesto in a serving bowl. Set it aside to serve with the salmon, or cover and store in the refrigerator until ready to use. You can also freeze pesto in plastic baggies for later use.

Salmon

1. Give the salmon a quick rinse under cold water. Pat dry with paper towels. Place the salmon portions on a platter.

2. Coat each fillet on all sides with olive oil, salt, and pepper.

3. Place the salmon in the air fryer basket or on the crisper plate inside your air fryer. You can do this in batches if your fryer isn’t large enough to accommodate all 4 fillets without crowding them.

4. Set the fryer to 390°F and the timer to 10 minutes. Cook the salmon for 7 minutes and check the internal temperature. You are looking for 145°F. Continue to cook for up to 3 minutes longer or until the desired temperature is achieved.

5. Remove the fillets to a serving platter and top each with a spoonful of pesto. Add the lemon wedges alongside each fillet. Serve the remaining pesto in the bowl with a spoon for everyone to help themselves to more. Serve the salmon with cauliflower rice and a green vegetable of your choice.

Quick Cauliflower Rice (Paleo)

Cauliflower rice

Ingredients:

  • 1 head cauliflower, leaves trimmed and core removed
  • 1-1/2 TBS extra virgin olive oil or coconut oil (more if needed)
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1 TBS fresh, chopped parsley for garnish

Total time: 20 minPrep time: 10 min – Cook time: 5-10 min – Serves: 4 people

Directions:

1. Cut the cauliflower into large florets. On a box grater, grate the cauliflower into rice sized pieces. Alternatively, you can rice the cauliflower in a food processor with a shredder blade.

2. In a large skillet over medium heat, add the olive or coconut oil and cauliflower rice. Sauté until just cooked through and almost tender, approximately 5 to 10 minutes.

3. Season with the salt and pepper. Garnish with parsley leaves and serve with the salmon and pesto sauce.

Dry Rubbed Salmon Fillets with a Light Caesar Salad

Ingredients:

Salmon:

  • 4 (5 ounce) salmon fillets, skin removed
  • 1 TBS extra virgin olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried dill
  • 1/2 tsp coarse sea salt or Kosher salt
  • 1/2 tsp freshly ground pepper

Croutons:

  • 1/2 French baguette cut into 1 inch cubes
  • 3 TBS extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 tsp sea salt

Dressing:

  • 1/3 cup extra virgin olive oil
  • 2 TBS fresh lemon juice
  • 2 tsps Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 small garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Base:

  • 1 large head of romaine lettuce, washed and dried
  • 1/3 cup shaved parmesan cheese

Total time: 45 minPrep time: 20 min – Cook time: 25 min – Serves: 4 people

Directions:

1. Give the salmon a quick rinse under cold water. Pat the fish dry with paper towels. Place the salmon fillets on a platter. In a small bowl, mix together the paprika, garlic powder, dill, salt, and pepper. Coat the salmon with olive oil. Press the seasonings into all sides of the salmon. Set the salmon aside to absob the seasonings while you start on the salad.

2. Preheat your oven to 350°F. In a small bowl, combine 3 Tbsp olive oil, 1 minced garlic clove, and 1/2 a teaspoon of salt. Place the bread cubes on a sheet pan and pour the mixture over them. Toss to coat evenly. Bake the croutons until golden brown and crispy, approximately 12 minutes. You can flip or rotate the bread cubes at 5 minutes. Make the dressing while the croutons are baking.

3. In a small bowl, whisk together 1/3 cup olive oil, lemon juice, mustard, and Worcestershire sauce until slightly thickened. Whisk in the 2 garlic cloves, salt, and pepper.

4. Chop the romaine lettuce and place it in a large salad bowl. Set aside while you cook the salmon.

5. Place the salmon in the basket or on the crisper plate inside your air fryer. Set the fryer to 390°F and the timer to 10 minutes. You can do this in batches if your fryer isn’t large enough to accommodate all 4 fillets without crowding them. Cook the salmon for 7 minutes and check the internal temperature. You are looking for 145°F. Continue to cook for up to 3 minutes longer or until the desired temperature is achieved. Remove the fillets to a platter

6. Pour the dressing over the romaine lettuce and toss to coat. Sprinkle the parmesan cheese all over the salad. Add the croutons to the salad.

7. Serve the Caesar salad with the salmon portions on the side. Allow everyone to help themselves to some salad that they can top with a salmon fillet or have the salmon on the side. This is really good with a light, crisp white wine.



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