Baked Salmon Pesto
By gpark
1 Picture
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
Details
Servings 2
Preparation time 10mins
Cooking time 24mins
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
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