Pesto Baked Salmon

Pesto Baked Salmon

By: Christine Stecker

  • 1 large zucchini
  • 4 tbsp fresh basil, spinach or kale pesto – divided (click links for recipes)
  • 2 (6 oz) filets of fresh salmon (skins removed)
  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • 2 tbsp fresh basil (chopped)

1. Preheat the oven to 400° F.

2. Spiralize the zucchini into noodles.

3. Press the zucchini noodles between two paper towels to get some of the moisture out of the zoodles.

4. Toss the zucchini noodles with 2 tbsp pesto.

5. Divide the zucchini noodles between two foil baskets.

6. Place the salmon on top of the zucchini noodles, then spread 1 tbsp. of pesto on each salmon filet.

7. Add the cherry tomatoes, garlic, olive oil, balsamic vinegar, black pepper and basil to a large bowl and toss.

8. Spread the cherry tomatoes around the salmon in the foil baskets.

9. Place the foil baskets on a rimmed baking sheet and into the oven for 20 minutes.

10. Remove from the oven and serve.



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