Grilled Wild Caught Salmon with Spring Pea Pesto

Summer time means combining two of my favorite things...grilling and salads!!! This Wild Caught Atlantic Salmon is super easy to make, topped with a flavorful spring pea pesto, and grilled to perfection in a foil packet. I added it to a bed of arugula and baby spinach with some blueberries, cucumbers, sliced green onions, and my homemade raspberry balsamic vinaigrette. This simple salad would even be great with grilled chicken or steak which is why I love it so much, its so versatile.

Grilled Salmon and Spring Pea Pesto

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

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.