Pesto Salmon
Even though we live here in Colorado, I try to,as often as possible, get some good cold water fish into our menus. This Pesto Salmon recipe was hit at our house last week and has the added benefits that it is colorful, easy, tasty and nutritious.
First some background on Salmon, in case you didn’t know:
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Atlantic Salmon, or farmed salmon, does not compare favorably to the more expensive Wild Caught Salmon.
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Farmed Atlantic Salmon is dyed to give it that pink shade.
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In general farmed salmon is fed a lower quality diet which is often associated with higher levels of PCB’s a banned substance since 1976.
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USDA testing demonstrated that the fat of farmed salmon does not contain has high a percentage of beneficial Omega 3’s.
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Omega -3 fatty acids are fatty acids are associated with benefits to fetal brain development, reduction in arthritis and other inflammatory diseases, heart disease, etc.
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The quality of the Omega 3’s in wild caught salmon is superior to farmed
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Lots more nutritional information on the importance of Omega 3 fatty acids is available at westonaprice.org.
- More information about wild caught salmon: http://www.northwest-seafood.com/wild_salmon_news.htm
Pesto Salmon Recipe:
For each salmon fillet drizzle a little olive oil and sprinkle some pepper.
Place 2 tbsp pesto over each fillet.
Bake for about 20 minutes or until flaky at 375 degrees F. Remove from oven, sprinkle some Parmesan Cheese over the fillet.
Serve with green veggies, rice or potatoes as desired.
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