Baked Pesto Salmon
Salmon fillets reach whole new heights of flavor when a pesto and lemon juice sauce is brushed over them before baking. Colorful vegetables round out the meal.
- 2 salmon fillets (4–6 oz/125–175g each), about 1" (2.5cm) thick
- 2 small yellow summer squash or zucchini, cut into 1" (2.5 cm) slices
- 1 small red onion, cut into 1" (2.5 cm) wedges
- 1 tbsp olive oil
- 1 garlic clove, pressed
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1 lemon
- 2 tbsp prepared basil pesto
Preheat the oven to 425°F (220°C). Place the salmon fillets side by side but not touching on the Medium Bar Pan.
Using the Forged Utility Knife, cut the yellow squash crosswise into slices, then cut the slices in half. Cut the onion into 1" (2.5 cm) wedges. In a Small Batter Bowl, combine the oil, garlic pressed with the Garlic Press, salt, and black pepper. Add the vegetables; toss to coat. Arrange the vegetables around the salmon on the pan.
Zest the lemon using a Microplane® Zester to measure ½ tsp zest. Juice the lemon using the Juicer to measure 2 tsp juice. In a 1–Cup Prep Bowl, combine the lemon zest, juice, and pesto; mix well. Brush the top and sides of the salmon with the pesto mixture using a Chef’s Silicone Basting Brush. Bake for 12–14 minutes or until the salmon flakes easily with a fork and the vegetables are crisp-tender. Garnish with additional lemon zest, if desired.
- 2 servings
Nutrients per serving:
Calories 370, Total Fat 25 g, Saturated Fat 5 g, Cholesterol 70 mg, Carbohydrate 10 g, Protein 26 g, Sodium 490 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1 starch, 3 high-fat meat (2 carb)
To test fish for doneness, flake it with a fork at its thickest point. It should flake easily and be opaque throughout.
Prepared basil pesto is a flavorful sauce made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. It can be found near the refrigerated fresh pasta in the supermarket.
The ingredients in this recipe can be easily doubled and baked on the Large Bar Pan.