Homemade Creamy Pesto Sauce with Sockeye Salmon

First, prepare the Creamy Pesto: Combine 2 cups fresh basil, 2 heaping tablespoons organic minced garlic, 1/3 cup organic raw pinenuts, 1 cup vegan parmesan cheese, and 1/4 cup organic avocado oil in a blender, bullet, or food processor. Blend thoroughly until smooth. Then, add 2 tablespoons vegan mayo and blend again until fully incorporated.

Next, cook the Sockeye Salmon and Vegetables: Preheat your oven to 425°F. Place fresh sockeye salmon fillets in avocado oil on a baking sheet and bake for 25 minutes. While the salmon bakes, sauté organic sliced zucchini and summer squash in avocado oil in a pan until tender-crisp. Serve the baked salmon and sautéed vegetables with a generous dollop of the homemade creamy pesto sauce, garnished with fresh dill.