JUMP TO RECIPE
We enjoy fish several times a week because it’s quick to prepare, healthy, and extremely simple. My preferred method for cooking salmon is in the oven—set the timer, and then you can focus on your salad or other side dishes like Baked Broccoli & Cauliflower with Tahini from The Joyous Cookbook or Roasted Potatoes. It’s a “set it and forget it” kind of situation while it cooks!
I’ve made this recipe for years because it’s truly tasty! Pesto is the star of the dish, adding an exciting twist that makes it perfect for entertaining guests. While store-bought pesto is convenient, homemade is unbeatable. Trust me, you’ll notice the difference when you try it.
You might already have all the ingredients at home: kale, lemon juice, walnuts, garlic, olive oil, sea salt, and pepper. The lemon hint in the pesto is delicious, and I recommend making extra to use in other recipes. You might find yourself tempted to eat it straight from the bowl!
I’m particular about where I buy fish. I avoid big chain grocery stores due to difficulties in getting information on origin, freezing process, sustainability, and whether it’s wild or farmed. I’m proud to be an inquisitive customer! To avoid hassle, I prefer purchasing fish from local fish markets or farmer’s markets, where knowledgeable sellers can provide details.
When choosing fish, I consider three things: sustainability, contamination with PCBs and heavy metals, and its origin. Based on these factors, I usually opt for wild sardines, local lake trout, Arctic char, salmon from BC or Alaska, black cod (also known as sablefish or butterfish), sea bream, Ocean Wise shrimp and lobster. Oysters are a special treat for me.
The wild vs. farmed debate is complex. If we only ate wild fish, the oceans would deplete quickly, yet not all farmed fish are sustainable. This is why asking questions is essential. Ocean Wise certification guarantees sustainability. It is a Canadian organization, so certifications may vary in other countries.
Now, onto the recipe! One pet peeve of mine is dry, overcooked salmon—please don’t let that happen! The salmon should be juicy and flavorful. This recipe is paleo-friendly, gluten-free, dairy-free, and bursting with flavor.
I hope it becomes your go-to for easy weeknight dinners or entertaining. This serves four. If you use curly kale, increase the olive oil because it absorbs a lot. Pair this with my Baked Cauliflower & Broccoli with Tahini Lemon Sauce from The Joyous Cookbook on page 112.
I’m excited to hear your thoughts on this recipe!
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Hi Joy, your cookbook is fantastic! I made the chickpea brownies, and they were amazing and filling—though they took longer to bake than expected (40 minutes instead of 20). They were deliciously fudgy and cakey. I’ll definitely make them again!
Thanks for your feedback! I’m thrilled you’re enjoying my cookbook! Oven times can vary significantly, so it’s interesting to hear about the difference. Thanks for letting me know. I’ve never encountered this myself. Is your oven new or old? Regardless, I’m glad the brownies turned out delicious!
Do you use frozen fillets, and if so, do you defrost them before baking?
Generally, no—I find they lack flavor. However, you can use frozen ones, and I’d suggest letting them thaw first.
This salmon recipe looks so tasty!
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Hi Joy, I had all the pesto ingredients and whipped it up before work. It was perfect with eggs, tomatoes, and sprouted grain toast for a light dinner. So easy and delicious!
Hi Joy, I made the fish with kale pesto last night—it tasted so fresh.
Approximately how many kale leaves should be used? Your photos don’t seem to have much, but the recipe says a bunch. I used a bunch but adjusted the garlic, salt, lemon, and olive oil for the right taste. Loved it on both salmon and roast chicken! Excited for your new book.
Great point! Kale bunches vary in size; this one had about 10-12 leaves. Happy you tailored the recipe to your liking—pesto is great for customization. Enjoy my new book! Try the Salmon Caper Pesto recipe on page 191.
Glad you loved it! Eggs and pesto sound delicious together.
Please try the recipe and let me know how it goes!
Just made the salmon with kale lemon pesto tonight—it was mouthwatering and moist. Will definitely make it again!
Glad you’re enjoying it, Allison! Looking forward to your next time!
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