When I decided to make salmon for tonight’s dinner, I was thinking I would do it how I normally do, rubbed with olive oil and lemon pepper seasoning, then cooked on the George Foreman grill. However, I was hoping to maybe come up with something a little different to try. As I was going through the fridge, I found a jar of pesto I had prepared last week, using some fresh basil from someone’s garden and basil from a Sunizona FarmBox. I’ve used pesto when baking chicken before, why not on salmon? Turned out great, and I made mashed potatoes (red potatoes with the skins on), steamed asparagus, and cheddar garlic biscuits.
Pesto Salmon
What you need:
4 4-oz fillets of salmon
1 cup Pesto, store-bought, Spinach-Basil, or Kale
Lemon
How to make it:
Preheat oven to 375 F.
Line a baking dish with foil. Spray with non-stick cooking spray. Arrange salmon fillets in dish, skin side down. Spread pesto on top of each fillet.
Bake in the preheated oven for 20-25 minutes, or until salmon easily flakes with a fork.
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