Super-Green Salmon Pesto Salad with Kale and Arugula | alive - alive magazine

Ingredients

• 2 - 4 oz (115 g) skinless wild salmon fillets
• 1 Tbsp (15 mL) honey or maple syrup
• 1 garlic clove, peeled
• 2 cups (500 mL) packed fresh parsley
• 2 Tbsp (30 mL) sunflower seeds or hemp seeds
• 1/4 tsp (1 mL) sea salt
• 1/8 tsp (0.5 mL) ground black pepper
• 1/4 cup (60 mL) extra-virgin olive oil
• 3 Tbsp (45 mL) lemon juice, divided
• 2 cups (500 mL) packed baby kale or stemmed torn regular kale
• 2 cups (500 mL) packed arugula
• 1 cup (250 mL) shelled, fresh or frozen, defrosted peas, or cooked chickpeas