Rosemary Almond & Kale Pesto Salmon (with Blue Diamond)

I love salmon but it’s not one of those things I often think of making at home. It’s a treat when I go out to eat but for some reason, I always forget how easy it is to make myself.

A few weeks ago I purchased some frozen salmon from Trader Joe’s and it sat in my freezer for weeks until I finally decided what I wanted to do with it. Yes I could have simply baked it in the oven but when Blue Diamond sent me a can of their Rosemary & Black Pepper Almonds, I knew I had to do something fun and a little different with them.

When I first made salmon for myself a couple months ago, I found a delicious recipe for baked salmon topped with pesto. It was absolutely incredible and I haven’t been able to stop thinking about it since. Then I started brainstorming and decided I could make a kale pesto with the almonds and was sure it would be incredible…and it was.

Ingredients:

-1 large handful kale, cleaned and roughly chopped

-1 clove garlic

-(approx) ¼ cup Rosemary & Black Pepper almonds

-Olive Oil

-Salt & Pepper to taste (I didn’t find add any as I didn’t find it necessary)

 

In a food processor, combine all ingredients streaming in olive oil until desired consistency is reached.

 

Top salmon with pesto and bake in a 400* oven for about 10-12 minutes or until salmon is flaky.

 

Freeze leftover pesto for future yummy dishes. 😉

I paired my salmon would some zucchini sautéed simply with a little coconut oil and salt and pepper. It was such a delicious meal – perfect for some summer entertaining too! 😉

What’s your favorite way to eat salmon?

How would you enjoy Rosemary & Black Pepper almonds?

WIAW

*Disclaimer: Blue Diamond sponsored this post by providing me with almonds in exchange for this post but as always, all thoughts and opinions are entirely my own!*