Serves 4 

Ingredients:

• 4 Wild Caught Atlantic Salmon filets, skin on

• 4 tbs grass-fed butter

• 1/2 cup frozen spring peas, thawed

• 4-5 large, fresh basil leaves

• 1 clove garlic

• 1 tsp fresh lemon juice

• salt and pepper to taste

• 5-6 tbs of olive oil

• 2 cups arugula

• 2 cups baby spinach

• 1/2 cucumber, quartered

• 3 green onions, sliced on bias

• 1/2 cup blueberries

• Raspberry balsamic vinaigrette

 

Directions:

1. Get that grill fired up!

2. Place salmon filets on a piece of foil (you want enough foil to be able to fold the sides of the foil up creating a tent or packet).

3. Pulse peas, basil, garlic, lemon juice, and salt and pepper in a food processor.

4. Add the olive oil in, one tablespoon at a time. (I used all 6 tbs but you could probably stop at 5, just depends on how you want the consistency).

5. Spread 1 tbs of the pea pesto on each filet.

6. Then top each filet with 1 tbs of grass-fed butter.

7. Fold sides of foil up creating a packet or foil tent.

8. Place salmon packet on grill and grill for 10 minutes or until fish flakes with a fork.

9. While salmon is on the grill, in a bowl toss together the arugula, baby spinach, cucumbers, green onions, and blueberries.

10. Add some of the raspberry balsamic vinaigrette (I used about 3 tbs).

11. Top salad with the finished grilled salmon.