Juicy grilled salmon brushed with basil, garlic, and baby spinach pesto.
Prep Time: 10 mins • Marinate Time: 1 hour • Cook Time: 8 mins
INGREDIENTS
- 1 ½ cups baby spinach leaves
- ¾ cup fresh basil leaves
- ½ cup toasted pine nuts
- ½ cup grated Parmesan cheese
- ½ cup extra-virgin olive oil, divided
- 4 cloves garlic, peeled and quartered
- 1 tablespoon fresh lemon juice
- ¾ teaspoon kosher salt
- ½ teaspoon lemon zest
- ½ teaspoon freshly ground black pepper
- 1 ½ pounds salmon fillets
- Fresh basil, for garnish, optional
- Red chili flakes, for serving, optional
DIRECTIONS
- Soak wooden skewers, for at least 1 hour.
- Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
- Remove the skin from each salmon fillet and cut lengthways into three strips. Thread each piece of salmon onto a wooden skewer. Season with salt and pepper and place in a shallow dish.
- Pour half the pesto sauce over the salmon kebabs and marinate in the fridge for an hour.
- Preheat a grill or grill pan to medium-high heat. Clean and oil the grates with the olive oil, if necessary.
- Carefully place salmon skewers onto the grill. Grill until salmon is cooked through and opaque, 4 minutes per side.
- Serve the salmon skewers with the remaining pesto. Garnish with fresh basil and red chili flakes, if desired.
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