Pesto Salmon Quesadillas
If you’re looking for a fun way to get your kiddos to eat more summer pesto and omega-3 rich salmon then look no further than these healthy quesadillas. We were gifted with some fresh salmon and had to make these. Both of my kid’s love salmon (it was one of the first foods they ate as young babies) and pesto is a love/hate between my girl’s. My oldest will eat pesto on its own as a dipping sauce and my youngest wont touch it unless it’s mixed in to something else. These quesadillas were a great way to get both of my girl’s excited to eat our fresh summer pesto. They are the perfect healthy, quick, and easy summer meal. I hope you and your family love these as much as we do!
Happy pesto making, summer salmon catching, farm fresh eating everyone!
Pesto Salmon Quesadillas
PREP TIME: 20 MINUTES COOK TIME: 30 MINUTES SERVES: 4
PESTO
1/2 cup hazelnuts (or almonds or walnuts)
2 cloves of garlic
2 cups packed fresh basil leaves
1/2 teaspoon unrefined salt
3/4 cup olive oil
1 Tablespoon red wine vinegar
1/3 cup freshly grated parmesan cheese
Quesadillas
1 1/2 pounds salmon
1 tablespoon avocado oil or olive oil
salt and pepper
2 cups shredded mozzarella
4 ounces goat cheese
4 medium-size tortillas (we love these grain free ones)
ghee for the pan
Preparation
Prepare the pesto by adding the nuts, garlic and basil to the bowl of a food processor and processing until finely chopped. Add in the salt, olive oil, vinegar and cheese. Continue processing until well combined. Taste and adjust seasonings as needed.
Preheat the oven to 375F. Sprinkle the salmon with salt and pepper and drizzle with a little oil. Place in the oven and bake for 15-18 minutes or until just cooked through. When cool enough to handle break up the salmon and stir in 2 tablespoons of the pesto, mixing it well with the salmon.
On a work surface get your tortillas ready. Add 2-3 tablespoons of the mozzarella cheese on one half the the tortilla. Add a few tablespoons of the salmon/peso mixture on top of the cheese. Then top with a sprinkling of goat cheese. Fold the tortilla in half and gently press down. Continue with the reminder of the tortillas.
Heat some ghee in a large cast iron skillet over medium-high heat. Add one quesadilla at a time and cook for about 3-4 minutes per side or until lightly browned and crisp.
Serve quesadillas with a side of pesto for dipping and enjoy.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary.
