1 jalepeno (seeded and ribs removed if you don’t like spicy) optional
1 green onion
1 cup frozen or fresh peas (or edamame) thawed or cooked for 1-2 minutes in boiling water
Juice 1/2 lemon
1/4 cup olive oil
1/4 cup water (start by adding 1 teaspoon at a time until it is at your desired consistency)
1 teaspoon salt
1/2 teaspoon pepper
Season salmon with salt and pepper. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Place the salmon, skin-side up in the pan. Cook until golden brown, about 4 minutes per side.
Place all the pesto ingredients in a food processor or blender and blend until smooth and creamy. Set aside.
Into a bowl, add the greens and toppings from the Mediterranean Crunch Chopped Salad and grilled salmon. Top with Edamame and Spinach Pesto and drizzle with the Basil Balsamic Vinaigrette. Enjoy!