Salmon with Carrot Top Pesto

March 11, 2020

This recipe comes straight from our Edible Kitchen at The Nashville Farmers’ Market, utilizing the fresh produce of the farmers around us. We recommend serving on top of pasta for a complete dish.

Ingredients

4- 4 ounce salmon filets

8tablespoons garlic blend by Galena garlic

4teaspoons Jacobsen sea salt

2teaspoons black pepper

8tablespoons grape seed oil or other neutral oil

1bunch baby carrot greens

1bunch cilantro

1/2cup baby spinach

1tablespoon Galena garlic olive oil

1 1/2tablespoon Galena garlic blackberry balsamic

1/4cup grated Parmesan

salt and pepper to taste

Preparation

1. To prepare salmon, score the skin about 1/16 of an inch deep, making marks with a very sharp knife 2-3 times, being careful not to cut too deep into the flesh. Season with garlic rub and salt and pepper.

2. Heat a thick pan with oil over medium-high heat until just smoking. Sear salmon, flesh side down, for 2-3 minutes. Flip and sear on skin side for 1-2 minutes or until crispy. Rest salmon on paper towel for 2 minutes.

3. To prepare pesto, add cilantro, spinach, and carrot greens to a food processor and pulse until finely chopped. Combine with remaining ingredients and let sit 20 – 30 minutes to allow flavors to meld. Serve on top of salmon.