The Fat Pastor's Paleo Salmon with Carrot Top Pesto & Charred Red Pepper Caesar

Name: The Fat Pastor's Paleo Salmon with Carrot Top Pesto & Charred Red Pepper Caesar
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 3/4 lbs. Wild Salmon, portioned into 8 servings and de-boned; 1.5 Cups Carrot Tops; 1 Tbl. Pistachios, Shelled; 4 Cloves Garlic, divided; 2.5 Tbl. Nutritional Yeast, divided; 9 Tbl. Olive Oil, divided; 1 Large Egg Yolk, Room Temperature; 1 Tbl. Lemon Juice; 1 Tsp. Dijon Mustard; 1 Red Pepper, Charred, Stemmed & Seeded; 1/2 Tsp. Black Pepper, ground; 3 Large Tomatoes, sliced thin; 1/4 Cup Basil Leaves for garnish

4 steps

Prep:30minCook:10min

A beautiful Pacific Northwest inspired dish with nods to delicious Italian cuisine. This dish incorporates heart healthy and paleo ingredients in order to provide a delicious dish that your guests will love eating, and will love how they feel after! All recipes copyright Shawn Niles 2023 Fat Pastor Productions. No duplication or public sharing allowed without express written permission. www.thefatpastor.com

Updated at: Tue, 15 Aug 2023 21:00:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories327.8 kcal (16%)

Total Fat23.6 g (34%)

Carbs5.5 g (2%)

Sugars2.3 g (3%)

Protein22.5 g (45%)

Sodium63.3 mg (3%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1.75 lbsWild Salmon

portioned into 8 servings and de-boned

1.5 CupsCarrot Tops

1 TblPistachios

Shelled

4 clovesgarlic

divided

2.5 TblNutritional Yeast

divided

9 TblOlive Oil

divided

1egg yolk

large, room temperature

1 TblLemon Juice

1 tspdijon mustard

1Red Pepper

Charred, Stemmed & Seeded

0.5 TspBlack Pepper

ground

3Tomatoes

Large, sliced thin

0.25 CupBasil Leaves

for garnish

Instructions

Step 1

Place garlic, egg yolks, lemon juice & dijon mustard in a food processor and blend to combine. With machine on, drizzle in 7 tbl. olive oil until a thick mixture forms. Add nutritional yeast and charred red pepper and blend to fully combine. Set aside until ready to use.

Step 2

To make the pistachio & carrot top pesto, chop carrot tops and pistachios and garlic together. Place in a bowl, and add 1.5 tbl. nutritional yeast and black pepper. Drizzle in 3 tbl. olive oil and mix well. Set aside until ready to use.

Step 3

Lightly spray a non-stick pan with olive oil spray. Heat over medium high, and then add the salmon, being careful not to crowd, skin side down. Cook salmon in batches if necessary. Cook for 3-4 minutes, without allowing the skin to burn, and then flip the salmon flesh side down. Cook for an additional 2-3 minutes, to medium rare, and remove from pan.

Step 4

To assemble, place the salmon on each plate and drizzle with some of the charred pepper caesar. Place a layer of carrot top pesto on each piece of salmon. To garnish, alternate slices of tomato with basil leaves, and 1-2 stalks of carrot top.