Oven Baked Salmon with Charred Kale Pesto Spaghetti
Oven Baked Salmon with Charred Kale Pesto Spaghetti
serves 2 cooks in 30 difficulty two

The Ingredients


1 lb salmon, skin on and cut into two filets

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

1/2 tsp salt

Pinch of cayenne pepper

1/2 lb brown rice spaghetti


2 1/2 cups kale, roughly chopped

1 cup fresh basil

1/2 cup fresh parsley

2 cloves garlic, peeled

2 Tbsp lemon juice

3 1/2 Tbsp nutritional yeast

1/4 tsp salt

1/2 tsp black pepper

5 to 7 Tbsp water (more if needed)


Start with the pesto by adding the chopped kale to a dry skillet over medium-high heat. Cook until charred, tossing occasionally. This should take approximately 3 to 4 minutes total.

Add the charred kale to the food processor along with basil, parsley, sunflower seeds, lemon juice, nutritional yeast salt and black pepper. Process until the mixture forms a paste. Add water a little bit at a time, processing until the pesto is the desired consistency. Season with additional salt and pepper to taste. Set to the side.

For the salmon add the garlic powder, onion powder, black pepper, salt and cayenne pepper to a small bowl. Stir together until combine.

Line a rimmed baking sheet with aluminum foil or a silicone mat. Place salmon filets on the baking sheet, skin side down.

Pat the rub on top of the salmon in an even layer on both filets. Cook under the broiler set to High for 10 to 12 minutes, until cooked through. Remove from oven and set aside.

Bring a large pot of water to a boil over high heat. Once boiling, add in the brown rice spaghetti. Cook according to instructions on the package. Drain and set aside until ready to serve.

Once the salmon is cooked, add spaghetti to a large bowl. Add almost all of the pesto, setting aside approximately 1/4 cup for later. Toss to coat the spaghetti.

Divide spaghetti between two bowls. Top each with one filet. Add an extra 1 to 2 Tbsp of the pesto on top of the fish. Serve immediately.

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