Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmedsalmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value.Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety ofgarlic tends to be prevalent at farmer's markets. The season for scapes is short, so if you can't find them you can substitute scallions or baby leeks.

　　

Ingredients

4 servings

　　Coconut oil, for the grill

　　2 cups garlic scapes

　　2 cups packed kale leaves

　　1/2 cup olive oil

　　1/2 cup grated Parmesan or pecorino Romano cheese

　　1/4 teaspoon salt

　　1/8 teaspoon freshly ground black pepper

　　4 wild salmon fillets, skin intact (1 pound)

　　1 pound yellow squash, sliced into 1/4-inch strips

　　

Step 1

Oil a grill with coconut oil and preheat the grill over high heat.

　　

Step 2

Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one- half for another use.

　　

Step 3

Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.

　　

Step 4

Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately.

　　

Nutrition Per Serving

408 Calories

　　30g Protein

　　21g Carbohydrates

　　22g Fat (4g Saturated)

　　55mg Cholesterol

　　8g Sugars

　　2g Fiber

　　388mg Sodium

　　DHA+EPA = 246%

　　Vitamin B12

　　Vitamin D = 200%

　　Selenium = 78%

　　Vitamin C = 72%

　　Protein = 67%

　　From Eat Complete © 2016 by Drew Ramsey, MD. Buy the full book from HarperCollins or from Amazon.Reprinted with permission from HarperCollins.