Pesto Salmon

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 1373kcal

Ingredients

For Pesto Salmon:

  • 8 oz Salmon skinless and boneless
  • Salt to taste
  • Black pepper to taste
  • 6 TBSP Pesto sauce
  • 2 wedges Lemon for serving

For Greek Salad:

  • 1 Tomato cut into wedges
  • 1/2 cup Feta cheese crumbled
  • 1/4 Red onion thinly sliced
  • 1/4 cup Kalamata olives pitted and halved
  • 1/2 Cucumber diced
  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Red wine vinegar
  • 1 tsp Dried oregano
  • Salt to taste
  • Black pepper to taste

For Garlic Cheese Bread:

  • 2 slices Crusty bread
  • 2 TBSP Unsalted butter softened
  • 4 cloves Garlic minced
  • 1/3 cup Mozzarella cheese shredded

For Steamed Corn:

  • 2 cups Corn
  • 2 TBSP Butter for serving
  • Salt to taste

For Lemonade:

  • 24 oz Lemonade cold
  • Ice cubes optional
US Customary - Metric

Instructions

  • Prep all ingredients per instructions above.
  • Preheat the oven to 375°F (190°C).
  • Season salmon filets with salt and black pepper. Spread pesto sauce over each filet.
  • Place the salmon on a baking sheet and bake for about 15-20 minutes or until the salmon is cooked through.
  • Squeeze lemon wedges over the salmon before serving.
  • Greek Salad: In a large bowl, combine tomatoes, feta cheese, red onion, Kalamata olives, and cucumber.
  • In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
  • Pour the dressing over the salad and toss until well combined.
  • Toast the bread. Then spread with butter and garlic. Sprinkle shredded mozzarella cheese on top.
  • Place the bread in the oven and bake for about 3 - 4 minutes or until the cheese is melted and bubbly.
  • Prepare Corn: Bring a saucepan of water to a simmer. Simmer the corn for 1 -2 minutes, then drain well. Add the corn back to the saucepan and toss with butter and season with salt.
  • Pour lemonade into glasses. Add ice cubes if desired.
  • Serve the pesto salmon, corn, Greek salad, garlic cheese bread, and lemonade together for a delightful meal.

Nutrition

Calories: 1373kcal | Carbohydrates: 123g | Protein: 48g | Fat: 80g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1786mg | Potassium: 1325mg | Fiber: 8g | Sugar: 55g | Vitamin A: 2992IU | Vitamin C: 22mg | Calcium: 466mg | Iron: 6mg

Pesto Salmon

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 1373 kcal

Ingredients
 
 

For Pesto Salmon:

  • 8 oz Salmon skinless and boneless
  • Salt to taste
  • Black pepper to taste
  • 6 TBSP Pesto sauce
  • 2 wedges Lemon for serving

For Greek Salad:

  • 1 Tomato cut into wedges
  • 1/2 cup Feta cheese crumbled
  • 1/4 Red onion thinly sliced
  • 1/4 cup Kalamata olives pitted and halved
  • 1/2 Cucumber diced
  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Red wine vinegar
  • 1 tsp Dried oregano
  • Salt to taste
  • Black pepper to taste

For Garlic Cheese Bread:

  • 2 slices Crusty bread
  • 2 TBSP Unsalted butter softened
  • 4 cloves Garlic minced
  • 1/3 cup Mozzarella cheese shredded

For Steamed Corn:

  • 2 cups Corn
  • 2 TBSP Butter for serving
  • Salt to taste

For Lemonade:

  • 24 oz Lemonade cold
  • Ice cubes optional

Instructions
 

  • Prep all ingredients per instructions above.
  • Preheat the oven to 375°F (190°C).
  • Season salmon filets with salt and black pepper. Spread pesto sauce over each filet.
  • Place the salmon on a baking sheet and bake for about 15-20 minutes or until the salmon is cooked through.
  • Squeeze lemon wedges over the salmon before serving.
  • Greek Salad: In a large bowl, combine tomatoes, feta cheese, red onion, Kalamata olives, and cucumber.
  • In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
  • Pour the dressing over the salad and toss until well combined.
  • Toast the bread. Then spread with butter and garlic. Sprinkle shredded mozzarella cheese on top.
  • Place the bread in the oven and bake for about 3 - 4 minutes or until the cheese is melted and bubbly.
  • Prepare Corn: Bring a saucepan of water to a simmer. Simmer the corn for 1 -2 minutes, then drain well. Add the corn back to the saucepan and toss with butter and season with salt.
  • Pour lemonade into glasses. Add ice cubes if desired.
  • Serve the pesto salmon, corn, Greek salad, garlic cheese bread, and lemonade together for a delightful meal.

Nutrition

Calories: 1373kcalCarbohydrates: 123gProtein: 48gFat: 80gSaturated Fat: 29gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 174mgSodium: 1786mgPotassium: 1325mgFiber: 8gSugar: 55gVitamin A: 2992IUVitamin C: 22mgCalcium: 466mgIron: 6mg
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