For 5-6 servings 

2 heads of fennel

5 peaches

6 zucchini

2.5 lbs salmon

1 cup pine nuts

Marinade:

1 cup fennel fronds, chopped

6 large basil leaves, chopped

zest and juice from 2 oranges

2 inch nub of fresh ginger, grated (check out my green smoothie recipe for my ginger hack)

1/3 cup olive oil

2 tbs soy sauce

Salt + Pepper

Orange Basil Pesto:

1.5 cups roughly chopped basil

1 tbs soy sauce

juice + zest from 2 oranges

1 inch ginger, grated

1 clove garlic, grated

1/2 cup roughly chopped parsley

1 tbs tahini

Salt + Pepper

Cut salmon into 5 or 6 pieces (depending on how many people you have). Place into gallon bag with all ingredients for marinade. Marinate for at least 30 minutes in the refrigerator. 

Place all ingredients for basil pesto in a food processor and blend until smooth.

Pit peaches and slice into 1 inch thick slices. Slice fennel, and zucchini in 1/2 inch thick slices and toss in olive oil, salt and pepper. 

Grill salmon, veggies, and peaches until nicely charred. 

Toast pine nuts. 

Top grilled salmon, veggies, and peaches with orange basil pesto and toasted pine nuts. 

Enjoy!