Low Fiber Herb Pesto Baked Salmon
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp fine sea salt
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ½ cup fresh flat-leaf parsley leaves, loosely packed
Ingredient noteLow Residue diets limit raw leafy herbs, but the chopped parsley here works out to a small amount per serving, with almost no fiber, so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 2 cloves garlic, peeled
- ⅓ cup olive oil
- 2 tbsp fresh lemon juice
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- lemon wedges, for serving (optional)
Can be omittedlemon
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Combine the basil, parsley, garlic, lemon juice, turmeric, and 1/4 tsp salt in a food processor. Pulse 5–6 times until roughly chopped. With the motor running, stream in the 1/3 cup olive oil and process until the pesto is smooth and bright green, about 30 seconds, scraping down the sides once.
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