Low Sodium Basil-Pesto Salmon Salad

Total time32 min

Prep time20 min

Cook time12 min

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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1 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric

For the pesto

2 cups fresh basil leaves, packed
⅓ cup olive oil
2 cloves garlic, peeled
2 tbsp fresh lemon juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

5 oz mixed salad greens
1 english cucumber, thinly sliced
2 avocados, pitted and sliced
1 cup cherry tomatoes, halved
1 tbsp apple cider vinegar
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Make the pesto: combine the basil, garlic, lemon juice, and salt in a food processor. Pulse 8–10 times until the basil is roughly chopped. With the motor running, stream in the 1/3 cup olive oil until the pesto is smooth and bright green, scraping down the sides once. Taste and adjust salt.
2
Assemble the salad base: in a large salad bowl, toss the mixed greens, cucumber slices, and avocado with the apple cider vinegar, 1 tbsp olive oil, and 1/4 tsp salt until lightly coated. Divide among four plates.

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