Baked Salmon Pesto

By gpark

Ingredients

• 2 salmon fillets (4-6 oz ea), about 1 inch thick
• 2 small yellow summer squash or zuccini, cut into 1-inch slices
• 1 small red onion, cut into 1-inch wedges
• 1 tbs olive oil
• 1 garlic clove, pressed
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 lemon
• 2 tbs prepared basil pesto

Preparation

Step 1

1. Preheat oven to 425 degrees. Place salmon fillets side by side but not touching on medium bar pan.
2. Cut yellow squash crosswise in 1-inch slices, cut slices in half. Cut onion into 1-inch wedges. In small bowl, combine oil, garlic, salt and pepper. Add vegetables; toss to coat. Arrange the vegetables around salmon on pan.
3. Zest lemon to measure 1/2 tsp zest. Juice lemon to measure 2 tsp juice. In small bowl, combine lemon zest, juice and pest; mix well. Brush top and sides of salmon with pesto mixture with pastry brush. Bake 12-14 minutes or until salmon flakes easily with fork and vegetables are crisp-tender. 370 Calories