Baked pesto salmon is one of my favorite dinners to make during the week because salmon cooks very quickly. We usually eat it with a side of veggies such as broccoli or zucchini but this time I tried it on top of balsamic tossed salad and wanted to share the recipe because it's a quick and healthy meal.
Ingredients:
1 lb. fresh Wild Sockeye Salmon
1 tbsp olive oil
1 tbsp. pesto
1 tbsp. minced garlic
Tossed Salad:
Romaine lettuce, chopped
Raw pecan halves
Dried cranberries
Crumbled Gorgonzola cheese
Light balsamic vinaigrette
What To Do:
1. Preheat oven to 350 degrees.
2. Wash salmon in cold water and cut in half to make two 1/2 lb fillets.
3. In a small bowl, mix together olive oil, pesto and minced garlic. Use basting brush to evenly spread pesto mixture on top of the salmon fillets.
4. Spray baking sheet with cooking spray and bake salmon for 18-20 minutes depending on the thickness of the salmon fillets.
5. While the salmon is baking, prep and toss salad with all the ingredients listed above.
Ingredients:
1 lb. fresh Wild Sockeye Salmon
1 tbsp olive oil
1 tbsp. pesto
1 tbsp. minced garlic
Tossed Salad:
Romaine lettuce, chopped
Raw pecan halves
Dried cranberries
Crumbled Gorgonzola cheese
Light balsamic vinaigrette
What To Do:
1. Preheat oven to 350 degrees.
2. Wash salmon in cold water and cut in half to make two 1/2 lb fillets.
3. In a small bowl, mix together olive oil, pesto and minced garlic. Use basting brush to evenly spread pesto mixture on top of the salmon fillets.
4. Spray baking sheet with cooking spray and bake salmon for 18-20 minutes depending on the thickness of the salmon fillets.
5. While the salmon is baking, prep and toss salad with all the ingredients listed above.
Enjoy!
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