Spinach and Salmon Salad with Arugula Pesto

Arugula is probably one of my favorite greens. There is something about that peppery taste that I LOVE and I was excited to try out a pesto with arugula as the base.  All of the flavors of this spinach and salmon salad blend together so well and it’s a wonderful light and fresh summer meal for lunch or dinner.

Note: You will notice the inclusion of green beans in this salad. I realize that this vegetable/legume is debatable on the Paleo diet. I eat them; but if you don’t then please just simply exclude from the recipe or replace with another vegetable of your choice.



Arugula Pesto

2 cups packed fresh arugula
1 clove garlic
¼ cup walnuts
½ cup olive oil
Salt and pepper to taste
In a food processor, blend the arugula, garlic, and walnuts until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Transfer pesto to bowl and stir in salt and pepper to taste. Pesto can be made a couple days in advance, just cover and refrigerate!

Salad

3 cups spinach
2 cups micro greens
1 cup shredded cabbage
1 carrot shredded
1 cup chopped green beans
½ cup pepitas

For green beans: steam until al dente and then run them under cold water until cool. Chop into bite size pieces
Combine all ingredients in a bowl, Add 4 Tbsp of pesto and toss greens until well combined. Place in refrigerator or set aside while you prepare fish.

Salmon

2 Salmon Filets
Salt and Pepper
2 Tbsp Arugula Pesto

Salt and pepper both sides of salmon fillets and lay on baking sheet. Top each fillet with 1 Tbsp of arugula pesto and spread over the top. Cook the fish under a broiler for approximately 5 minutes (depending on how thick filet is) or until fish is flaking and opaque.