Baked Pesto Salmon

Name: Baked Pesto Salmon
Yield: 4 servings
Ingredients: 4 salmon fillets (4–6 oz/125–175g each), about 1" (2.5cm) thick; 3-4 small yellow summer squash or zucchini, cut into 1" (2.5 cm) slices; 1 medium red onion, cut into 1" (2.5 cm) wedges; 1 tbsp (15 mL) olive oil; 1 garlic clove, pressed; ¼ tsp (1 mL) salt; &frac18; tsp (.5 mL) ground black pepper; 1 lemon; 2 tbsp prepared basil pesto

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.

Ingredients

4 salmon fillets (4–6 oz/125–175g each), about 1" (2.5cm) thick
3-4 small yellow summer squash or zucchini, cut into 1" (2.5 cm) slices
1 medium red onion, cut into 1" (2.5 cm) wedges
1 tbsp (15 mL) olive oil
1 garlic clove, pressed
¼ tsp (1 mL) salt
⅛ tsp (.5 mL) ground black pepper
1 lemon
2 tbsp prepared basil pesto

Directions

Preheat the oven to 425°F (220°C). Place the salmon fillets side by side but not touching on the Brilliance Nonstick Half Sheet Pan With Rack.
Cut the squash crosswise into slices, then cut the slices in half. Cut the onion into 1" (2.5 cm) wedges. In a large mixing bowl, combine the oil, garlic, salt, and black pepper. Add the vegetables; toss to coat. Arrange the vegetables around the salmon on the pan.
Zest the lemon using a Citrus Juicer & Zester to measure ½ tsp zest. Juice the lemon using the Citrus Juicer to measure 2 tsp juice. In a small 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 lemon slices, if desired.