Kale Parsley Hemp Seed Pesto Pasta With Salmon

 

It's Monday, so we definitely need some brain food to get us through the week. This meal is filled with a combination of carbohydrates (gluten-free!) and protein, which will not only keep you satiated throughout the day, but will give you a steady stream of energy. Mix in the kale and parsley pesto, and you've got an antioxidant filled dish that will also help boost your immunity.

Ingredients

  • 1 cup cooked brown rice pasta
  • 1 salmon fillet 
  • 6 cherry tomatoes
  • 2 stalks of kale
  • Handful of parsley
  • 1 tablespoon hemp seeds
  • 1 tablespoon olive oil
  • 1/2 tablespoon apple cider vinegar
  • Juice of 1 lemon

1. Preheat oven to 350 degrees Fahrenheit. Place salmon on an aluminum-foil lined baking sheet. Bake for 20 minutes or until salmon is flaky but no longer pink. 

2. Raise oven temperature to 425 degrees Fahrenheit. Spread cherry tomatoes on a baking sheet and drizzle with olive oil, baking for 20-25 minutes.

3. To make pesto, blend kale, parsley, hemp seeds, olive oil, vinegar, and lemon juice until smooth. 

4. Using a fork, break salmon into pieces and mix with pasta. Toss with pesto and top with cherry tomatoes.