Grilled Arugula Parsley Pesto Salmon with Berry Arugula Salad with Roasted Sweet Potatoes

This berry said is "berry" good (I had to). I have to be honest, I was not a big fan of fruit in my salads. But, that all changed after I wanted to incorporate my family's raspberries and Jersey fresh blueberries into a salad. This recipe made me love to add fruit in my salad! 

Once a month I teach a cooking class for HealthBarn USA at libraries around me. The event is called Books & Cooks. This past week we did a taste test of different flavors for kids (and some adults): umami, sweet, sour, salty, and bitter. Here are the items they taste tested: edamame, arugula, limes or lemons, oat bran pretzels, strawberries, dark chocolate, and semi-sweet chocolate chips. After tasting the different flavors, they made their own concoctions. The most popular combo was chocolate and strawberries. The adults also joined in and made a salad with edamame, arugula, pretzels for croutons, strawberries, and topped with lime or lemon for the dressing. They all enjoyed it! With that being said, I had a ton of arugula left so I wanted to incorporate it into a meal. I used the arugula for pesto and for the salad.

Grilled Arugula Parsley Pesto Salmon 

with 

Berry Arugula Salad with Roasted Sweet Potato

 

Serves: 2

Ingredients for salad:

• 4 cups arugula (can use: kale, spinach, spring mix, etc.)
• 1/4 cup blueberries
• 1/4 cup raspberries
• 1 tbsp sunflower seeds
• 1/8 cup cucumber slices 
• 1 sweet potato, chopped
• Lemon herb dressing (recipe)

 Ingredients for pesto salmon:

• 2- 4oz salmon fillets
• 2 cups arugula (can use: kale, spinach, spring mix, etc.)
• 1 cup fresh parsley
• 2 garlic cloves
• 1/2 cup sunflower seeds
• 1/4 cup olive oil
• 1 tbsp nutritional yeast * (You can use 1/4 cup Parmesan cheese)
• 1/2 lemon, juice
• salt and pepper

*Nutritional yeast: loaded with B vitamins and substitute for cheese. 

Directions:

1. Turn oven to 350 degrees. Chopped sweet potato in small pieces, drizzle with olive oil and season with salt and pepper. Bake for 30 minutes, until crisp.
2. Prepare pesto and top salmon fillets with pesto. Grill on medium heat for 8-10 minutes, until fat is released. We used foil since we used our new grill and it was not seasoned yet.
3. While salmon is grilling, toss salad ingredients together.
4. Once salmon is done, spread more pesto on top.
5. Plate with salad first and top with salmon.
6. Enjoy this summery dinner!
   
   
   

   

Raspberry Nutrition Tips

• 1 cup=64 calories, 1.5g protein, 15g carbs, 8g fiber
• Anthocyanin: antioxidant from the red color; reduces inflammation that leads to cardiovascular disease; age-related mental decline
•  Ellagitannins: a polyphenol; for cancer prevention
•  Potassium: reduces formation of kidney stones, preserves bone mineral density, regulated fluid balance and electrical activity of the heart and muscles (Normal amount needed: 4,700mg/day)
•  Fiber: helps keep blood sugar stable, GI health, heart health (Women: 25g/day, men:30g/day)
•  Vit C: antioxidant, immunity, protect eyes from UV light damage, skin health
•  Manganese: bone formation, collagen production for your skin, protects against UV light damage, protect against free radical damage