How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Wild Salmon With Garlic Scape Pesto And Summer Squash ?

You need 9 ingredients. The key ingredients include: Coconut oil, for the grill, 2 cups garlic scapes, 2 cups packed kale leaves, 1/2 cup olive oil, and more.

Is Grilled Wild Salmon With Garlic Scape Pesto And Summer Squash suitable as seafood?

Yes, Grilled Wild Salmon With Garlic Scape Pesto And Summer Squash falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Grilled Wild Salmon With Garlic Scape Pesto And Summer Squash ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Wild Salmon With Garlic Scape Pesto And Sum

Name: Grilled Wild Salmon With Garlic Scape Pesto And Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Try this homemade Grilled Wild Salmon With Garlic Scape Pesto And Summer Squash recipe the whole family will love. Made with Coconut oil, garlic, kale l…

This Grilled Wild Salmon With Garlic Scape Pesto And Summer Squash relies on simple, everyday ingredients such as coconut oil, for the grill, garlic scapes, packed kale leaves and olive oil. It comes together quickly and makes 4 servings, at about 722 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
722 kcal
Category
Seafood

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Grilled Wild Salmon With Garlic Scape Pesto And Summer Squash

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