Summer Squash and Salmon with Parsley Pesto

One of the best things about living by the ocean is fresh seafood. My favorite place to buy fish in Rockport is Roy Moore, a small, family-owned business on Bearskin Neck, about five shops down from the coffee shop where I work. Though salmon is not a local fish, I know Kenny, the owner of Roy Moore, would never settle for less than the best. Today’s recipe is a shout out to the awesome fish at Roy Moore, and in particular, the salmon. Shopping local is a great way to eat clean and stay healthy. So find yourself a local “Roy Moore” and get busy on this yummy recipe.



Zucchini and Summer Squash   

  • 2 small zucchini, shredded
  • 2 small summer squash, shredded
  • ¼ cup olive oil
  • 1 garlic clove

Salmon and Parsley Sauce

  • 1 lb fresh salmon (with skin)
  • 1 cup fresh parsley
  • ½ cup olive oil
  • 3 tbs lemon juice
  • ¼ cup almonds
  • 1 large garlic clove
  • Pepper
  • Salt (optional)


Summer Squash

  • To shred squash and zucchini, use a large holed cheese grader.
  • Heat oil in a saucepan over medium heat.
  • Add garlic clove and cook until light brown.
  • Remove garlic and add squash and zucchini.  Cook for 3-5 min or until tender.

Salmon and Parsley Sauce

  • For parsley sauce, combine parsley, olive oil, lemon juice, almonds, and garlic in a food processor and blend well.
  • Pepper salmon generous.
  • Heat a drizzle of olive oil in a frying pan over medium-high heat.
  • Place the salmon, skin side down, on the pan.  Cook for 6-7 minutes (or until about ¾ of the salmon is light pink).
  • Flip the salmon and cook for another 2-3 min.
  • Remove from heat and drizzle with parsley sauce.
  • Serve hot.
  • (Tip: You can either serve the salmon on top of the zucchini and squash like I did or separately.)


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