Salmon with Vegan Sundried Tomato and Basil Pesto

Yield: 12 ounces Servings: 3

Ingredients:

• 16 ounces Salmon, Wild
• Pinch Sea Salt
• Pinch Black Pepper
• 3 Tablespoons Vegan Sundried Tomato and Basil Pesto (See Recipe Below)

Directions:

1. Rinse Salmon and Pat Dry. Season Salmon with Sea Salt and Pepper.
2. Coat Grill with Olive Oil or Coconut Oil  Spray and then Heat to Medium High.
3. Place Salmon Flesh Side Down on grill- Skin side up(Skin will hold the fish together).
4. Salmon will begin to loosen from the grill as it cooks, around 6 minutes.  Flip the Salmon with a Flat Spatula and Brush the flesh side with 1 Tablespoon of Pesto. Continue to grill until cooked through(now skin side down), about another 4 minutes.
5. Remove from grill and allow to rest(5 minutes). Great served with Bulgur Pilaf or a Simple Baby Green Salad with Lemon and Olive Oil.

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Vegan Sundried Tomato and Basil Pesto

Yield: 12 ounces Servings: 24

Ingredients:

• 2 cups Basil Leaves
• 10 each sun-dried tomato halves (Dry, not in oil)
• 3 each garlic cloves (crushed)
• 1/4 teaspoon sea salt
• 1/4 cup extra virgin olive oil
• 3 Tablespoons walnuts
• 1 Tablespoon lemon Juice (fresh)

Directions:

Place basil, tomatoes, garlic, salt, and nuts in a food processor and puree. Squeeze the Juice of 1/2 Lemon into the mixture (1 T Juice) and then Slowly add Olive Oil, Blend until smooth.

Nutritional Information:

206 Calories; 8g Fat (36.4% calories from fat); 31g Protein; 1g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 147mg Sodium.