What do you think of when you think of Greece? Is it the white and blue of Santorini? Is it clear blue waters and white beaches? Is it the ancient ruins? Or... is it the food?? Once on a backpacking trip to Europe I spent several days in Greece and one of the highlights of the trip was an amazing moussaka in this random hole in the wall place near the port.
Honestly my friend and I went in because the sign outside said... clean toilets, free internet, backpack storage and mom's home cooking. There was a young man inviting everyone in as they came off the ferry. He pointed at the sign and then said, try the moussaka. It's the best. So, I tried the moussaka and it was amazing. Now, fast forward to life on AIP and moussaka is a thing of the past with all the nightshades and cheese.
So, I took my favorite parts of the greek salad and reinvented them as a pesto and used it to top some salmon and what came out was perfect cooked (not dry) salmon full of the flavors of Greece. Plus, not only is this a tasty way to enjoy your omega-3s, it's also a quick weeknight dinner that can be on the table in 30 minutes and is fancy enough to serve to guests.
While the salmon bakes, stir fry some veggies and/ or make a quick salad and dinner is served!
Greek Pesto Salmon
Time: 30 minutes
- 2 pieces of wild caught salmon fillet (6-7 ounces each)
- 1 cup parsley (stems and all)
- 4 garlic cloves
- 3 T olive oil
- Juice of 1 lemon
- 1/2 t sea salt
- 8 large green olives
- preheat oven to 375F/ 190C
- place all ingredients except salmon in a food processor and blend until smooth
- line a baking dish with parchment/ baking paper
- place salmon skin side down in the pan and spoon the pesto over the salmon, covering the whole piece
- bake for 20-22 minutes until fish is flaky
*** This recipe was shared on the phoenix helix AIP roundtable