Salmon And Brown Rice Pasta With Kale Pesto

Stay energized throughout the day and maximize your post-workout recovery with this energy-boosting and protein-rich muscle meal, perfect for active individuals.

INGREDIENTS

Pesto

• 2 cups packed torn kale leaves, stems removed.
• Sea salt, to taste.
• 1 tbsp olive oil.
• 1 tsp miso paste.
• 1 clove garlic, chopped.
• 1 tbsp nutritional yeast.
• Black pepper, to taste.

Salmon

• 2 6oz. skinless salmon fillets.
• Sea salt and black pepper, to taste.
• 1 tbsp lemon zest.
• 1 tbsp coconut oil.

Pasta

• 8oz. brown rice pasta.
• 1 cup cherry tomatoes.

DIRECTIONS

Kale Pesto

1. Bring a pot of water to boil and add the kale. Cook for 30 seconds, then transfer the kale to a bowl filled with ice water. Let it sit for a minute, then drain in a colander.
2. In a food processor, combine kale leaves, salt, and olive oil. Pulse 10-12 times, or until finely chopped. Scrape down the sides of the processor, then add miso, garlic, nutritional yeast, and pepper, then pulse again until well combined.

Salmon

1. Preheat oven to 425° F (approx. 230° C). Season salmon fillets with salt, pepper, and lemon zest.
2. Place a nonstick, oven-safe pan over high heat and add coconut oil. Once the oil has begun to shimmer, place the salmon fillets in the pan and cook 1 minute each side, or until golden brown.
3. Move pan to the oven and cook 4-5 minutes for medium-rare.

Pasta

1. Cook the pasta according to package directions.
2. Rinse the cherry tomatoes.
3. When the pasta is cooked, toss it with the kale pesto and tomatoes. Serve pasta with salmon.