Wild Salmon with Basil Pesto

Wild Salmon with Basil Pesto

I love salmon. I also love pesto which makes this wild salmon with basil pesto a recipe to come back to over and over again. I personally make a dairy-free basil version that is still packed with flavor. You can enjoy the pesto on ANY fish really making it really versatile.


  • 1 lb wild salmon fillets
  • 1/2 cup red onion, sliced
  • 1 cup fresh basil
  • 2 tbsp fresh parsley
  • 3 walnuts
  • 3 tbsp extra-virgin olive oil
  • Juice of 1/2 lemon
  • 1 garlic clove, minced
  • 8 cups mixed salad greens- (romaine, arugula, endive)
  • 1 cucumber, sliced
  • tomatoes, diced (optional)
  • 1/2 tsp sea salt


  1. Preheat barbeque or oven to 350F. If cooking in oven place salmon on a greased oven dish. If cooking on barbeque use wire mesh container or cook in greased aluminum foil
  2. Cook salmon for approx 10-12 minutes depending on thickness of fish
  3. Wash and dry salad greens and place in a bowl. Add in chopped cucumber, red onion and tomatoes. Many of my followers tell me that they cannot eat tomatoes, so you can leave the tomatoes out of this recipe
  4. To make basil pesto- wash and dry basil and parsley. Place basil and parsley in food processor. Add in lemon juice, sea salt, olive oil, walnuts and garlic
  5. Place salad greens on plate. Place salmon on top of salad greens and top salmon with basil puree

Original Recipe by Shirley Plant


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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