Makes 2 Servings
Macros: 327 Cal, Fat 20g, Carbs 6g, Fibre 3g, Protein 31g
1/2 cup Parsley (packed)
2 tbsps Fresh Dill (packed)
2 2/3 tbsps Slivered Almonds
1 1/2 tbsps Extra Virgin Olive Oil
1/2 Lemon (juiced)
1/2 Garlic (clove)
Sea Salt & Black Pepper
283 grams Halibut Fillet
3/4 tsp Coconut Oil
4 cups Mixed Greens (or Arugula)
In a food processor, combine the parsley, dill, slivered almonds, olive oil, lemon juice and garlic. Season with sea salt and black pepper to taste and blend well until a thick paste forms. Transfer to a bowl and set aside.
Season halibut with sea salt and black pepper. Heat coconut oil in a cast iron skillet over medium-high heat. Cook fish for 3 to 4 minutes per side, or until golden. Fish should flake with a fork when finished.
Divide mixed greens between plates. Set halibut on the greens and top with a large dollop of pesto. Enjoy!
Nut Free: Use pumpkin seeds or sunflower seeds instead.
Save Time: Blend up the pesto in advance.
More Carbs: Serve it with rice, quinoa or roasted mini potatoes.