Cod Salad with Basil-Walnut Pesto (Keto, Low-FODMAP)

Cod salad with basil-walnut pesto is so easy to make and a quick and delicious dinner that can be prepared any night of the week. This healthy recipe is all-things low-carb, low-FODMAP, paleo, keto, and Whole30.

Cod Salad with Basil-Walnut Pesto, cherry tomatoes, pumpkin seeds and avocado - a low-carb, keto, paleo, whole30 dinner recipe | TheRoastedRoot.net

As we all know, I’m a major salmon lover. Just check out my extensive salmon archives

In spite of the fact that I can put my Teriyaki Salmon Bowls, Mediterranean Salmon, and Pesto Salmon in Parchment Paper on repeat over and over, I’ve made it my mission to branch out to the other fishies.

Enter: Cod.

It’s no salmon, but it’ll do 😉

What I love about cod is it absorbs flavor of marinades really well, as it has a subtle, buttery flavor. For this recipe, I whipped up an easy coconut milk-based marinade using full-fat canned coconut milk, fresh basil, ginger, and lemongrass.

The result is magnificent! If you have your own favorite marinade, you can always whip that up instead, or just drizzle the fish with some avocado oil and lemon juice and a sprinkle of sea salt and call it bueno.

Serving the cod salad  with cherry tomatoes, avocado, and roasted pumpkin seeds, along with a homemade basil-walnut pesto as the dressing takes this fishuation (<- get it? fish…situation…buhdumching…??) up another 17k notches.

So let’s do it already!

Cod Salad with Basil-Walnut Pesto, cherry tomatoes, pumpkin seeds and avocado - a low-carb, keto, paleo, whole30 dinner recipe | TheRoastedRoot.net

How to Bake Cod:

Prepare the marinade by combining all ingredients in a small blender and blend until combined. Place fish in a sealable container or bag with the marinade and allow it to marinate at least 15 minutes, up to 8 hours.

When you’re ready to bake the cod, preheat the oven to 350 degrees F. Transfer the fish, along with the marinade, to a casserole dish. Bake on the center rack of the preheated oven 20 to 30 minutes, until fish is completely white in the center and cooked through.

Serve cod salad with basil-walnut pesto!

Cod Salad with Basil-Walnut Pesto, cherry tomatoes, pumpkin seeds and avocado - a low-carb, keto, paleo, whole30 dinner recipe | TheRoastedRoot.net

How to Make Basil-Walnut Pesto:

Roast the walnuts at 375 degrees for 5 to 8 minutes, just until golden-brown. Allow walnuts to cool completely then transfer them to a food processor. Add the basil, lemon juice and sea salt and pulse until chopped. Leave the food processor on and stream the oil through the opening in the top. Use the amount of oil you like for your desired consistency.

Cod Salad with Basil-Walnut Pesto, cherry tomatoes, pumpkin seeds and avocado - a low-carb, keto, paleo, whole30 dinner recipe | TheRoastedRoot.net

Recipe Adaptations:

  • Add 1 to 2 cloves of garlic to the pesto if you tolerate it.
  • Add ½ to 1 cup of grated parmesan to the pesto if you tolerate it.
  • Replace the walnuts with almonds, pecans, or pine nuts
  • Use any of your favorite fish for this recipe
  • Change up the salad to your heart’s delight!
  • Replace the marinade for the cod with your favorite homemade or store-bought marinade or dry rub.

Enjoy!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Cod Salad, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Cod Salad with Basil-Walnut Pesto, cherry tomatoes, pumpkin seeds and avocado - a low-carb, keto, paleo, whole30 dinner recipe | TheRoastedRoot.net

Cod Salad with Basil-Walnut Pesto

Course: Main Course
Cuisine: American
Keyword: cod, fish, keto, low-carb, low-fodmap, paleo, seafood, whole30
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4 people
Author: Julia

This Atlantic cod salad with spring greens, avocado, pumpkin seeds, cherry tomatoes and basil-walnut pesto is a nutritious low-carb dinner recipe.

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Ingredients

For the Cod:

Basil-Walnut Pesto

  • 1 cup raw walnuts roasted
  • 2 cups fresh basil packed
  • 1/2 to 1 cup avocado oil to desired consistency
  • 3 Tbsp fresh lemon juice
  • 1/2 tsp sea salt to taste

For the Salad:

  • 5 to 10 ounces Spring greens
  • 1 cup cherry tomatoes
  • 1 to 2 avocados peeled and sliced
  • 1/3 cup pumpkin seeds roasted

Instructions

Prepare the Cod:

  1. Prepare the marinade by combining all ingredients in a small blender and blend until combined. Place fish in a sealable container or bag with the marinade and allow it to marinate at least 15 minutes, up to 8 hours.

  2. When you’re ready to bake the cod, preheat the oven to 350 degrees F. Transfer the fish, along with the marinade, to a casserole dish. Bake on the center rack of the preheated oven 20 to 30 minutes, until fish is completely white in the center and cooked through.

Make Basil-Walnut Pesto:

  1. Spread walnuts on a baking sheet and roast at 375 degrees for 5 to 8 minutes, just until golden-brown. Allow walnuts to cool completely then transfer them to a food processor. Add the basil, lemon juice and sea salt and pulse until chopped. Leave the food processor on and stream the oil through the opening in the top. Use the amount of oil you like for your desired consistency.

Make the Salad

  1. Add desired amount of greens to a large serving bowl. Toss in desired amount of pesto sauce and use two wooden spoons or salad tossers to toss together until greens are well-coated in pesto sauce.

  2. Toss in the cherry tomatoes, avocado, and pumpkin seeds.

  3. Serve cod with heaping platefuls of salad with additional pesto on top!

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