Salmon and Spinach Salad with Arugula Pesto


Arugula Pesto

  • 2 cups packed fresh arugula
  • 1 clove garlic
  • ¼ cup walnuts
  • ½ cup olive oil
  1. Salt and pepper to taste
  2. 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!


  • 3 cups spinach
  • 2 cups micro greens
  • 1 cup shredded cabbage
  • 1 carrot shredded
  • 1 cup chopped green beans
  • ½ cup pepitas
  1. For green beans: steam until al dente and then run them under cold water until cool. Chop into bite size pieces
  2. 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.


  • 2 Salmon Filets
  • Salt and Pepper
  • 2 Tbsp Arugula Pesto
  1. Salt and pepper both sides of salmon filets and lay on baking sheet. Top each filet 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.

Enjoy your salmon and spinach salad with arugula pesto!



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