Basil Pesto Salmon

Basil Pesto Salmon

Total Time:
40 mins
Prep Time:
20 mins
Cook Time:
20 mins
Yield:
4 servings
Dish Size:
3 Quart
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January 2, 2013
Tara’s Tidbits®

When purchasing fresh salmon, don't be afraid to ask your grocer's seafood department to cut the salmon from the skin for you. Of course, they'll probably weigh it and print up a pricing label before removing!

I love pesto sauce and use it in several recipes throughout my first cookbook. This quick and easy Basil Pesto Salmon includes a recipe for homemade pesto sauce. Of course, you can also substitute a small jar of store-bought pesto to make this dish even quicker! - Tara

 

Ingredients

Fish and Vegetables:

  • 4 cups sliced yellow squash
  • 8 ounces cherry tomatoes
  • 2 tablespoons olive oil
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 portions salmon fillets, about 1 1/2 pounds, skinless

Pesto Sauce:

  • 1 packed cup basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 400 degrees. Place squash, tomatoes, olive oil, garlic powder, salt and pepper in a 3-quart temp-tations® baking dish, and toss all to coat.
  2. Place salmon fillets over vegetables in baking dish, and squeeze lemon juice over all.
  3. In a food processor or blender, combine all Pesto ingredients, pulsing until a fine paste forms. (Or, skip this step and use store-bought pesto.)
  4. Spread pesto sauce evenly over the top of the salmon fillets. Bake 15-20 minutes, or until salmon is flaky and vegetables are tender. Serve immediately.
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