recipe:

SIBO-Friendly salmon with pesto

 
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Salmon is one of my emergency proteins. I like to have some in the fridge at all times! I eat this regularly for breakfast or lunch, along with some cooked veggies. This method of cooking salmon requires virtually no effort. And you can avoid the hard, dry slabs of fish that one sometimes finds in grocery store delis.

INGREDIENTS

  • 1.25 lbs. wild or responsibly farmed salmon fillets

  • Olive oil

  • Juice of one half lemon

  • ¼ cup pine nuts

  • One 5-oz. package (or large bunch) fresh basil, leaves only

  • Juice from ½ a Meyer lemon (regular will do)

  • Salt and pepper to taste

directions

  1. Preheat oven to 275 degrees.

  2. Drizzle about 1 tablespoon olive oil into a glass baking dish.

  3. Cut salmon into desired portion sizes and place in dish.

  4. Sprinkle with salt and pepper, then drizzle with lemon juice and olive oil.

  5. Cook in oven for 20 minutes, or until salmon is soft to touch and still pink inside.

  6. While salmon is cooking, make basil: put pine nuts into food processor with 1 tablespoon olive oil and blend into paste. Add basil leaves and turn on machine. With machine running, pour in about ½ cup olive oil and the juice of half a lemon. Taste for flavor and add salt and pepper as desired.

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