Dr. Uma’s Salmon with Zucchini and Macadamia Pesto
This recipe for Salmon with Zucchini and Macadamia Pesto was shared with us by Dr. Uma Naidoo. It appears in her book This is Your Brain on Food. Dr. Uma notes that the pesto recipe can be made dairy-free by substituting nutritional yeast for the Parmesan cheese.
- 8 (6 ounce) skinless salmon fillets
- 4 teaspoons salt
- 2 teaspoons black pepper
- 4 Tablespoons avocado oil
For the pesto:
- 1 small zucchini, cut in halves
- 1 cup packed fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup lightly toasted Macadamia nuts
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon finely grated lemon zest
- salt and pepper, to taste
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Season the salmon pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper each, and brush each piece lightly with 1/2 Tablespoon avocado oil.
- Place the salmon on the prepared baking sheet and bake for 8-12 minutes, until the salmon is cooked through (it should flake lightly when prodded with a fork).
- While the salmon is cooking, prepare the pesto: Combine the zucchini, basil, Parmesan, nuts and garlic in the bowl of a food processor and process until coarsely chopped.
- With the motor running, slowly drizzle in the oil and continue to process until smooth. If the pesto seems too thick, add water to adjust the consistency.
- Season with lemon zest, salt and pepper.
- Top the cooked salmon pieces with pesto and serve. Any additional pesto can be stored in a glass jar in the refrigerator for up to a week.