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Lilly’s Table

 

Meal Detail

 

Dinner

Pesto Salmon with Zucchini & Tomato Bread Salad

from the Week of July 17, 2016


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Start the Zucchini & Tomato Bread Salad, but wait to add the bread cubes until the last minute. Blend the pesto. Prepare and grill the salmon. Toss the salad. Serve altogether.
Make this dairy-free by skipping the parmesan in the pesto or skip the nuts to make it nut-free instead.


Recipes for this Meal


Summer
Photo of Zucchini & Tomato Bread Salad
  • Easy
  • Medium
  • Hard
Zucchini & Tomato Bread Salad

Bread salad or panzanella is considered peasant food that was created as a way to use up stale bread. I personally feel this dish was made for kings. It is hearty, flavorful and rich. If you have bread on the verge of staleness, cut it in cubes and let it air dry. If you don’t have stale bread, try the method in the recipe for drying it out.


Summer
Photo of Pesto
  • Easy
  • Medium
  • Hard
Pesto

Homemade pesto is an amazing, yet simple luxury. Have a mortar & pestle? Roll up those sleeves and pound some love into this garlic-basil-olive oil sauciness. Have a food processor? Pulse, pulse and you are done. We use lemon to brighten the flavor and retain color. Make this vegan by substituting more nuts for the cheese. If you can’t find or afford pricy pine nuts, I love my pesto with walnuts, pistachios, almonds or even pecans.


Summer
Photo of Pesto Salmon
  • Easy
  • Medium
  • Hard
Pesto Salmon

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.