Baked Pesto Salmon

By carvalhohm

Ingredients

• 2 salmon fillets (4–6 oz/125–175g each), about 1" (2.5cm) thick
• 2 small yellow summer squash or zucchini, cut into 1" (2.5 cm) slices
• 1 small red onion, cut into 1" (2.5 cm) wedges
• 1 tbsp olive oil
• 1 garlic clove, pressed
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1 lemon
• 2 tbsp prepared basil pesto

Details

Servings 2
Adapted from pamperedchef.com

Preparation

Step 1

Preheat the oven to 425°F (220°C). Place the salmon fillets side by side but not touching on pan.

Cut the yellow squash crosswise into slices, then cut the slices in half. Cut the onion into 1" (2.5 cm) wedges. In a Small Bowl, combine the oil, garlic pressed with the Garlic Press, salt, and black pepper. Add the vegetables; toss to coat. Arrange the vegetables around the salmon on the pan.

Zest the lemon using a Microplane Zester to measure ½ tsp zest. Juice the lemon using the Juicer to measure 2 tsp juice. In a 1–Cup Prep Bowl, combine the lemon zest, juice, and pesto; mix well. Brush the top and sides of the salmon with the pesto mixture using a Chef’s Silicone Basting Brush. Bake for 12–14 minutes or until the salmon flakes easily with a fork and the vegetables are crisp-tender. Garnish with additional lemon zest, if desired.