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Pea Pesto Salmon

Use sweet peas to lighten up a tasty basil pesto

This pea pesto recipe by Haylie Duff is a bit lighter than traditional basil pesto. Cooking salmon on the grill is a great way to switch things up from the more traditional proteins like chicken and steak.

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  • One 13-ounce pouch Libby's sweet peas
  • 2 salmon fillets
  • 1 Cup basil
  • 1/2 Cup flat-leaf parsley
  • 1/2 Cup pine nuts
  • 1/4 Cup pecorino cheese
  • 1/4 Cup olive oil
  • 1/4 Cup lemon juice
  • 2 cloves garlic


Drizzle some olive oil and sea salt across 2 fillets of salmon and bake at 400 degrees F in an oven-proof dish for approximately 15 minutes (cook time depends of size of fillet).

In a food processor or high powered blender, combine Libby’s peas, basil, flat leaf parsley, pine nuts, pecorino, garlic, olive oil, lemon, and kosher salt.

Blend until a chunky texture is achieved.

Spoon the pesto across the salmon fillet.

Note: Our example is served with forbidden rice cooked according to package directions.