Grilled Salmon with Garlic-Kale Pesto and Summer Squash

Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash
Ellen Silverman
  • Yield: 4 servings


coconut oil, for grilling
2cups garlic scapes
2cups packed kale leaves
1/2cup olive oil
1/2cup grated Parmesan or pecorino Romano cheese
1/4teaspoon salt
1/8teaspoon freshly ground black pepper
1pound (4 filets) wild salmon, skin intact
1pound yellow squash, sliced into ¼-inch strips


  1. Oil a grill with coconut oil and preheat the grill over high heat.
  2. Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one-half for another use.
  3. Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.
    Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately.

Recipe reprinted with permission from Eat Complete © 2016 by Drew Ramsey, MD, HarperCollins.

Spry Living|Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash

Ellen Silverman

Nutritional Info *per serving

  • Calories 408
  • Fat 18g
  • Saturated Fat 4g
  • Cholesterol 55mg
  • Sodium 388mg
  • Carbohydrate 21g
  • Fiber 2g
  • Sugars 8g
  • Protein 30g