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.

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.

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.

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

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