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Kale Basil Pesto with Salmon and Farro Salad

Created by Maureen Marsic
This brain-healthy recipe checks nearly all of the boxes of good brain food and is also very easy to prepare.
Servings: 4

Equipment

  • Large Food Processor

Ingredients

Kale Basil Pesto

  • 4 cups kale, stems removed
  • 4 cups fresh basil
  • 1/2 cup walnuts (toasting adds extra flavor)
  • 3/4 cup extra-virgin olive oil
  • 4 garlic cloves
  • 1 tsp sea salt
  • 1 1/2 tsp grated lemon zest
  • t tbsp lemon juice

Simple Baked Salmon

  • 4 salmon fillets, skin on
  • 2 tbsp avocado oil
  • salt and pepper
  • fresh lemon juice

Farro Salad

  • 1 package farro (we prefer Trader Joe's 10-minute Farro)
  • 1 pint tomatoes
  • 5-6 garlic cloves, smashed
  • 3-4 tbsp olive oil
  • salt and pepper
  • 3-4 sprigs fresh thyme or oregano
  • shaved parmesan or feta (optional)

Instructions

Kale Basil Pesto

  • Combine all of the ingredients into a food processor and only 1/4 c oil; process the ingredients until a nice paste forms. This should take about 30-45 seconds.
  • Transfer to a bowl, scraping the sides of the food processor to ensure you get every bit, and stir in the lemon juice and remaining oil until it is combined.

Simple Baked Salmon

  • Heat the oven to 450°. Line a baking sheet with foil. I prefer to use my cast iron skillet.
  • Dry the salmon with a paper towel and place skin side down.
  • Brush the fish with oil and generously season with salt and pepper.
  • Bake the salmon until the skin is opaque and flakes easily with a fork. Time to cook is about 4-6 minutes per half-inch of thickness.
  • Sprinkle with lemon and smear a generous amount of the basil kale pesto all over the salmon.

Farro Salad

  • Preheat the oven to 450°.
  • Prepare farro according to the instructions on the package.
  • Toss tomatoes, garlic, olive oil, salt and pepper in a bowl and spread evenly across a large baking sheet. Toss in some sprigs of thyme and roast.
  • Bake until the tomatoes burst and begin to brown, about 15 - 20 minutes.
  • Toss the farro, tomatoes, and garlic in a bowl along with enough basil kale pesto to coat the farro and serve.
    Note: Salt measurements are starting points. I always season to taste. Be sure to taste add salt according to your preference.