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Lilly’s Table

 
 
Pesto
© Lillys-Table.com Photo of Pesto Salmon
 

Tags: Low-Glycemic Gluten-Free nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Pesto Salmon

from Pesto Salmon with Grilled Eggplant & Zucchini Salad, the Week of September 7, 2014.
View the next recipe for this meal.

Spread homemade or store-bought pesto over salmon or another fresh fish. It bakes up well at a high-temperature and leaves you with an addictive fish dish.

Ingredients

  • 1 teaspoon olive oil
  • 12 ounces salmon, wild, filet
  • 4 ounces pesto, store-bought or homemade

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

Lay foil or parchment paper on a baking sheet. Rub your hand across the fish looking for bones. Using tweezers or tongs, remove any that are poking through.

Drizzle the olive oil on to the skin side of the fish and lay on the baking sheet, flesh side up. Spread the pesto evenly on the top of the fish.

In the oven
Place in the oven for 10-15 minutes periodically testing the fish by gently touching the flesh. When it is firm, but before it becomes hard the fish is done.

Grilling Instead?
Heat the grill to medium-high heat. Place on the grill and cover for 8-12 minutes. Check periodically. When the salmon feels firm to the touch in the center it is done.