Kale Basil Pesto With Salmon and Farro Salad

Sponsored by NeuroReserve

Our mom was diagnosed with dementia in 2014 and that journey has made brain health a priority.

With that, we are thrilled to continue the momentum by creating our first brain-healthy recipe in collaboration with our partners at NeuroReserve.

NeuroReserve is the maker of Relevate, a nutritional supplement that restores vital nutrients for a healthy brain.

Ultimately, the foundation for a big beautiful brain start with the food we eat and studies show the Mediterranean diet is one of the biggies when it comes to brain food.

Things like olive oil, fish, nuts, beans, berries, and leafy greens are the nutrients research has proven to be the best for our brains.

This brain-healthy recipe checks nearly all of the boxes of good brain food and also is super easy to prepare.

The main event is a kale and basil pesto loaded with olive oil and walnuts. The versatility of the pesto is my favorite part as it can be slathered on or mixed with just about anything.

How you choose to use your pesto is entirely up to you, we offered two variations that can be made for the same meal or not. Totally, your call.

I shared a simple baked salmon recipe and a farro salad with roasted tomatoes and garlic. A fresh piece of salmon with some olive oil, salt, and pepper is all you need.

Pro tip: Check out Sitka Salmon Shares for quality fish delivered right to your door.

The party, however, is in the pesto.

Don’t be shy about how much you slather on your salmon.

This dish is one small way to show appreciation for that brain of yours.

Above all, enjoy it.

Check out our Cozy Conversation with founder, Ed Park for an in-depth chat about all of the ways we can nurture our brains so our brain span lasts our lifespan.

For more information on all of the ingredients and the details on the importance of those nutrients as they pertain to our brain, check out NeuroReserve.

Please use our code, TSP30, for 30% off of your NeuroReserve order.

BRAIN FOOD

Kale: Magnesium

Walnuts: Vitamin E, Magnesium

Salmon: Omega 3’s, Vitamin D, Vitamin B3, Vitamin B12

Print Recipe

Kale and Basil Pesto on Salmon and Farro Salad

Course: Main Course

Servings: 4

Equipment

• Large Food Processor

Ingredients

Basil Kale Pesto

• 4 cups kale, stem removed
• 4 cups fresh basil
• 1/2 cup walnuts toasting adds flavor
• 3/4 cup olive oil
• 4 garlic cloves
• 1 tsp sea salt
• 1 1/2 tsp grated lemon zest
• 1 tbsp lemon juice

Simple Baked Salmon

• 4 salmon filets, skin on
• 2 tbsp avocado Oil
• salt and pepper
• fresh lemon juice

Farro Salad

• 1 package farro I prefer Trader Joe's 10 minute Farro
• 1 pint tomatoes
• 5-6 garlic cloves, smashed
• 3-4 tbsps olive oil
• salt and pepper
• 3-4 sprigs fresh thyme or oregano
• shaved parmesan or feta (optional)

Instructions

Kale Basil Pesto

• Combine all of the ingredients into a food processor and only 1/4 c oil; process the ingredients until a nice paste forms. This should take about 30-45 seconds.
• Transfer to a bowl, scraping the sides of the food processor to ensure you get every bit, and stir in the lemon juice and remaining oil until it is combined.

Simple Baked Salmon

***Salmon rest on the counter for 15 minutes prior to cooking.

• Heat the oven to 450°. Line a baking sheet with foil. I prefer to use my cast iron skillet.
• Dry the salmon with a paper towel and place skin side down.
• Brush the fish with oil and generously season with salt and pepper.
• Bake the salmon until the skin is opaque and flakes easily with a fork. Time to cook is about 4-6 minutes per half-inch of thickness.
• Sprinkle with lemon and smear a generous amount of the basil kale pesto all over the salmon.

Farro Salad

• Preheat the oven to 450°.
• Prepare farro according to the instructions on the package
• Toss tomatoes, garlic, olive oil, salt and pepper in a bowl and spread evenly across a large baking sheet. Toss in some sprigs of thyme and roast.
• Bake until the tomatoes burst and begin to brown, about 15 - 20 minutes.
• Toss the farro, tomatoes, and garlic in a bowl along with enough basil kale pesto to coat the farro and serve.

Notes

My salt measurements are starting points. I always season to taste. Be sure to taste add salt according to your preference.