Yum: Dyan’s salmon recipe with julienned vegetables + pumpkin seed pesto

Yum: Dyan’s salmon recipe with julienned vegetables + pumpkin seed pesto

If you’re trying to bridge the gap between healthy and delicious, this salmon recipe is for you. Not only is it likely to be a crowd-pleaser, but eating in a way that’s good for your gut and for your unique health — following the Body Ecology Principle of Uniqueness — is bound to bring back balance.

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A little more on the Principle of Uniqueness, one of the most easily overlooked principles that’s at the heart of the Body Ecology program: This principle is a reminder that your body is special and unique, and there’s no one right approach for you.

Because you’re always in a state of flux, your need for different foods, herbs, supplements, and therapies will change throughout your life. At the times when your body is craving a hearty-yet-healthy meal like fish, you’re going to love this salmon recipe.

Pesto ingredients:

  • fresh garlic
  • cilantro (more cilantro than other ingredients)
  • parsley (small amount)
  • pumpkin seed oil
  • pumpkin seeds
  • Celtic sea salt
  • dash of cayenne pepper

Pesto instructions:

1. Put all ingredients into a blender, food processor, or Vitamix.

2. Pour in a bit of extra virgin olive oil and process to desired consistency. Add more olive oil if too thick.

Salmon + vegetable ingredients:

  • salmon filets
  • coconut oil
  • carrot, julienne cut
  • zucchini, julienne cut
  • thin green beans
  • scallions, cut thinly lengthwise
  • parchment paper

Salmon + vegetable instructions:

1. Rub salmon filets with coconut oil.

2. Place on a rectangular piece of parchment paper.

3. Spread a layer of pesto on the salmon filets.

4. Arrange julienne veggies and green beans on top of salmon and pesto.

5. Roll parchment paper to seal flavors and place in a shallow baking pan.

6. Bake in oven at 350°F for about 20 minutes or until done.

Enjoy when entertaining or for an evening meal with friends and family.

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