Tag Archive | fermented cod liver oil

Simple Supper Friday: Salmon with Parsley Pesto Cream Sauce

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I’ve been making an effort to try and eat more fish lately because it normally doesn’t happen very often. I’m aiming for 1-2 times per week and so far, so good. Otherwise, aside from my daily 2 oz of Green Pasture’s fermented cod liver oil, my wild fatty fish consumption is few and far between. Reason being, it’s pretty expensive and I’m kinda hit or miss with it. It doesn’t always taste good to me and I really have to be in the mood for it, unless it’s Loki Fish Co. smoked salmon. I love that stuff and can eat it much more often. Again though, it’s still expensive.

I think fish is much more enjoyable when it has a sauce, nut crust or glaze (remember my honey-lime glazed salmon?), so naturally, I whipped up a sauce. There will be leftover sauce, so feel free to mix some into warm zucchini noodles. It’s delicious and creamy.

Anyway, have a great weekend! I know I will…ring shopping tomorrow!

For the salmon:

  • 2 wild coho salmon fillets
  • 1 Tbsp grass-fed butter, divided
  • Sea salt and pepper to taste
  • 2 tsp fresh lemon juice, divided
  1. Preheat oven to 400 degrees F. Line a 9×9 pan with foil or parchment paper.
  2. Place fish fillets skin side down in the pan. Sprinkle with sea salt and pepper. Then, dot half the butter on one fillet and half on the other. Then, squeeze 1 tsp lemon juice over each.
  3. Bake for 15-18 minutes or until fish is cooked through. Serve with parsley pesto cream sauce on top.

For the parsley pesto cream sauce:

  • 1/2 cup curly parsley
  • 1/4 cup cilantro
  • 1 clove garlic
  • Sea salt and pepper to taste
  • Dash of red pepper flakes
  • 1/4 cup raw cashews, preferably soaked
  • 1 Tbsp fresh lemon juice
  • 2-3 Tbsp extra virgin olive oil
  1. Combine all ingredients in the food processor or a high-powered blender (I actually used my new Ninja Master Prep Pro System for this one!) and blend until smooth.
  2. Taste and adjust seasonings and olive oil quantity, if need be. Cream should be somewhere in the middle between thick and runny.

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