Salmon and Brown Rice Pasta with Kale Pesto

Salmon and Brown Rice Pasta with Kale Pesto


  • 2 cups packed torn kale leaves, stems removed
  • 1 tablespoon olive oil
  • 1 teaspoon miso paste
  • 1 clove garlic, chopped
  • 1 tablespoon nutritional yeast
  • Black pepper, to taste


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


  • 8 oz. brown rice pasta, spaghetti style
  • 1 cup cherry tomatoes

For the Kale Pesto

  1. Bring a pot of water to a boil and add kale. Cook 30 seconds, then transfer kale to a bowl filled with ice water and let sit for a minute. 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 sides of processor, add miso, garlic, nutritional yeast, and pepper, and pulse until well combined.

For the Salmon

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

For the Pasta

  1. Cook pasta according to package directions.
  2. Rinse the cherry tomatoes.
  3. When pasta is cooked, toss with kale pesto and tomatoes. Serve pasta with salmon.
  • 375 calories
  • 15 grams protein
  • 59 grams carbs
  • 10 grams fat



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