I’ll admit that I’ve been having a bit of a food blogging crisis of faith lately. Before we moved, before I started my new job, I had a better grip on work life balance. Here of late, it’s been challenging. I haven’t had nearly enough time to cook, much less take photos, promote my posts, and so on. I’m also five weeks into our move and still can’t find anything. Immersion blender has gone missing, as has the crockpot, and most of the lids for my lunch dishes. It will get better, right?
In the meantime, I’ve got a good reason to start cooking (and hopefully blogging consistently) again. We are sharing a CSA share with another couple and the CSA baskets started rolling in last week. I was inundated with veggies. I’m going to do my best to be inspirational and start cooking more around the CSA baskets, because, if you are anything like me, you may not quite know what to do with some of the veggies that show up in a CSA share.
So – here’s what we received this week: a head of lettuce, a bag of arugula, two harukei turnips (we are sharing, so my friend split the turnips 50/50), six baby artichokes, two bok choy, and a bundle of oregano. The bok choy went into stir fry, which is honestly the best way to handle much of what comes from the CSA. The oregano is languishing in the fridge – I’m open to inspiration on that one. The baby artichokes got roasted (and over-crisped – I’m also still figuring out the oven in our new house). Everything else landed in this arugula pesto salmon salad. I’m super lucky that we have access to some pretty incredible fresh seafood. It doesn’t hurt that where we go also serves some of the best clam chowder in the state (but I digress). The combination of arugula pesto and salmon is so wonderful. And it’s so easy to bake the salmon with the pesto and then toss it all into a salad. It’s the perfect easy lunch.
It’s so pretty, isn’t it? The salmon fillet gets coated with the arugula pesto and then baked. The salmon is perfectly moist and flaky and goes great with salad greens and a little drizzle of avocado oil and lemon juice. Super easy, super healthy, and the perfect lunch for a busy weekday.
- 1 cup arugula
- 1/3 cup pine nuts
- Juice from 1/2 lemon
- 1 pound fillet salmon
- Assorted greens
- Other veggies as desired
- 1 tablespoon avocado oil
- 1 tablespoon lemon juice
- Salt to taste
- Preheat oven to 425 degrees.
- In a food processor, combine the arugula, pine nuts and juice from 1/2 lemon and process until finely chopped (alternatively, you can chop by hand).
- Place the salmon on a parchment lined baking sheet. Cover the salmon with the pesto. Bake for 15 - 20 minutes or until the salmon is cooked through.
- To serve - flake the salmon into smaller pieces and place on salad greens. Drizzle with avocado oil and the remaining lemon juice. Salt to taste.
- Serves 2. Enjoy!