Pesto Salmon
Pesto salmon is just 2 main ingredients and 15 minutes to make for an easy but seriously flavorful salmon dinner that doesn’t require a lot of effort.
Yield: 4 servings
Ingredients
- 4 (6-7 oz) salmon filets
- Salt and black pepper
- ¼ cup prepared basil pesto
- 1 cup cherry tomatoes (optional)
For serving:
- Lemon wedges
Instructions
- Preheat the broiler on high for the oven. Line a baking sheet with foil for easy clean up. (Do not use parchment paper; it can burn or catch on fire under the broiler.)
- Place the salmon filets on the baking sheet. Sprinkle lightly with salt and black pepper. Dollop a tablespoon of pesto on top of each filet and use the back of a spoon to spread it out evenly over the top of the filet.
- If using the tomatoes, toss them lightly with some olive oil and salt and pepper and spread out on the baking sheet around the salmon filets.
- Place the baking sheet on the middle rack in the oven. Broil the salmon on high for 8-10 minutes, or until cooked through to desired doneness. (The exact timing will depend on the thickness of your salmon filets.)
- Serve with lemon wedges for squeezing on top. Enjoy!
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Notes
Leftovers: As with most seafood, this really is best enjoyed immediately. However, you can store any leftover salmon in a covered container in the fridge for up to 1-2 days. This particular salmon and it’s flavors work well for a wrap or salad the next day.
Nutrition
Calories: 308kcal | Carbohydrates: 3g | Protein: 35g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 224mg | Potassium: 914mg | Fiber: 1g | Sugar: 1g | Vitamin A: 563IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg
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