Hi Guys!! So sorry I’ve been kind of lax with posting. Lots of things have been going on that I hope to write about soon! In the meantime, I made this banging dish last night. The way I cook is by feel, so I don’t have any exact measurements, but at least I can give you some details on how to put this delicious dish together!!! Enjoy!


  • 1lb Wild Caught Salmon
  • Basil Pesto
  • 1/2 Lemon
  • Sweet Potatoes
  • Spinach
  • Garlic
  • EVOO (I used garlic & tuscan herb infused)
  • Small Yellow Tomatoes
  • Mini Bell Peppers

Basil Pesto


  • Salmon
    • Cut into fillets. Brush with Olive Oil (Used the garlic EVOO). Sprinkle with a little salt & black pepper. Brush pesto on each fillet. Drizzle 1/2 lemon on fillets.
    • Bake for about 20 – 25 minutes on 375. (Depends how rare you like your salmon – this cooked it to medium)
  • Sweet Potatoes
    • Cut into small pieces and boil until very very soft. (About 25 minutes)
    • Then blend until extra creamy. I use a Vitamix and I think it does an amazing job to get them extra creamy. If you don’t have a Vitamix, definitely make sure you boil them until they are really soft.
    • They are so sweet you do not have to add anything to them!
  • Spinach
    • Wash Spinach well. Then transfer to pan with EVOO & Garlic in it. Add a bit of black pepper & salt.
    • Cook on low/simmer heat with cover on top.
  • Tomatoes & Mini Peppers Topping
    • In saucepan, on low heat, add tomatoes whole, and peppers sliced.
    • Add pressed garlic, EVOO, & black pepper.
    • Cover saucepan and allow tomatoes & peppers to soften.
    • Once tomatoes soften, smash them!

*Serving: 2 awesome din din’s

Stay tuned for my other creations!! Happiness & Love to all!

***************Natalie Johnston is USATF certified runner coach serving areas PA, NYC, & NJ.*****************