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Pesto Salmon

Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 860kcal

Ingredients

Salmon

  • ½ cup Ancient grain rice
  • 12 oz Salmon skinless, pin bones out
  • ⅔ cup Pesto sauce
  • 1/2 cup Carrots peeled and cut into long matchsticks
  • ½ cup Snow peas trimmed, thinly sliced lengthways

Lemonade

  • 24 oz Lemonade cold
US Customary - Metric

Instructions

  • Rinse the rice. Cook according to the instructions on the package. Once tender season with salt and pepper to taste.
  • Preheat the oven to 350°F (176°C). Line a baking tray with foil. Lightly spray foil with nonstick spray. Place the salmon on the prepared tray. Spread each piece of salmon with half of the pesto. Cook for 10 mins or until salmon is just cooked through to 130°F (54°C) using a thermometer.
  • Once the rice is cooked, toss it in a bowl with carrot, snow peas, and half the remaining pesto. Toss to combine.
  • Divide the rice mixture evenly among serving plates. Top with the salmon and drizzle with more pesto (optional).
  • Serve with lemonade.

Nutrition

Calories: 860kcal | Carbohydrates: 85g | Protein: 49g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 651mg | Potassium: 1309mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4172IU | Vitamin C: 41mg | Calcium: 115mg | Iron: 6mg