Salmon with Avocado Cilantro Pesto

New year…new you!  Everyone always says that…hah.  It goes without saying that when a new year rolls around, everyone always resolves to eat healthy and work out more.  I work in the fitness industry and it’s our “busy season.”  We start to taper off around summer time when everyone goes on vacation and it picks up a little bit in the fall for back to school, before winter hibernation.  It’s amazing how that works and you can tell what time of the year it is based on how busy we are.

Anyways, I’m on the healthy eating bandwagon…for now…  For me that means low fat, low carbs, no salt, no sugar, no dairy and no alcohol. Pretty easy and it helps to reduce the bloat.  That plus a daily run and I’m starting the new year off feeling great!  One of my favorite meals when I’m eating healthy is salmon with asparagus.  To me, it just seems like the two go hand in hand.  And the other day I made a little avocado/cilantro pesto to go alongside and even my tiny humans were sold!

So when I make salmon and asparagus, I normally throw it on a sheet tray and throw it in the oven.  Easy peasy.  I sprinkled the asparagus with some extra virgin olive oil and I sprinkled both the asparagus and salmon with some lemon-garlic Flavor God seasoning.  Can I just say how much I love Flavor God?  Almost no salt and a TON of flavor!  I baked this at 375 degrees for about 20-25 min.  Until the asparagus was cooked and the salmon was flaky.

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When I took it out, it looked like this:

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To make the pesto, I added the following ingredients to my mini food processor: avocado, garlic, cilantro,lime juice, black pepper, pistachios and olive oil.   Blend until smooth and creamy.

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You may want to add a little water until it’s the desired consistency.  You can make it a little more runny and make a sauce if you want.

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Add the avocado pesto to the top of your cooked salmon and serve with a little brown rice or quinoa.  Enjoy!

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Recipe:

1 bunch asparagus, ends trimmed
4 – salmon filets (about 4-5 oz each)
olive oil and Flavor God (lemon pepper) for seasoning

Pesto:
1 large avocado
1 cup cilantro, washed and stems removed
1/3 cup pistachios, unsalted, shells removed
1/2 teaspoon black pepper
2 cloves garlic, minced
2 Tablespoons lime juice
1/4 cup extra virgin olive oil
water (if needed)

On a large sheet tray, covered with aluminum foil, lay out the asparagus and the salmon filets.  Drizzle the asparagus with olive oil and sprinkle both the asparagus and salmon with Flavor God seasoning (or whatever salt-free seasoning you like).  Bake at 375 degrees for about 20-25 minutes until the asparagus is cooked and the salmon is flaky.  Meanwhile, in a food processor, combine the avocado, cilantro, pistachios, pepper, garlic, lime juice and olive oil.  Blend until smooth.  Add water if needed until the pesto is the desired consistency.  Spread the pesto over the salmon and serve with asparagus and brown rice or quinoa.

Have a Happy Healthy New Year!

xoxo,

Caroline