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Roasted Salmon with Cilantro Pesto

Roasted Salmon with Cilantro Pesto

Happy near-Autumn, dear readers! 

The equinox is right around the corner, but if you live in Southern California like me, it feels more like the inside of a 400 degree oven then the beginning of fall. Soon those hot balmy nights will blow away the sweet, warm memories of summer through a brisk, golden autumn breeze. So enjoy it while you can.

In keeping with the delicate freshness of summer, I've included a salmon recipe that's light enough for a warm day but filling  enough to satisfy a hearty appetite.


The recipe below is great for those with food allergies and intolerances because it doesn't contain anything harmful to the gut. As a matter of fact, its health benefits are abundant. The pesto is vegan, gluten-free, leaky gut diet approved and anti-inflammatory!  Cilantro is a miraculous herb because it bonds to mercury in the body and draws it out. Pairing this pesto with fish is a great way to detoxify your body!

Happy eating and good health to you all!

Deliciously yours,

Chef Diana


Roasted Salmon with Cilantro Pesto

Yields 4:


1 pound salmon-cut in four fillets (farm raised has less mercury than wild-it's true.)

Sea salt to taste (Maldon is my favorite or kosher salt works well too!)

Freshly ground pepper

1 lemon (zest and juice)

For Cilantro Pesto:

1 bunch organic cilantro

2 cloves garlic

1 lime juiced

1/4 cup raw cashews

1/4 cup great quality organic extra virgin olive oil

salt and pepper to taste


1. Pre-heat oven to BROIL.

2. Wash salmon and pat dry. Place in broiling pan or on a large sheet of aluminum foil.

3. Season salmon liberally with salt, pepper and lemon juice.

4. Broil salmon fillets for 4 minutes (for medium rare). Then let rest for 5 minutes.

5. For pesto- blend all ingredients in blender until smooth. Taste and season with salt and pepper.

6. Serve salmon with 2-3 tablespoons of pesto over each fillet.

Chef's Tip - Cilantro pesto keeps for 3-4 days covered in the refrigerator. It's great on EVERYTHING! Use as a salad dressing, spread on bread, mix with steamed vegetables, on chicken, fish and beef. You will be addicted!

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Tuesday, 02 March 2021

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