Tomato Pesto Salmon
by Robin Broadfoot • featured in One-Pan Salmon 4 Ways
Under 30 min
Inspired by cookingclassy.com
Under 30 min
Ingredients
for 1 serving
-
6 oz skinless salmon (170 g) - 2 zucchinis, sliced
- olive oil, to taste
- salt, to taste
- pepper, to taste
- 10 cherry tomatoes, halved
-
3 tablespoons pesto
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Preparation
- Preheat oven to 400˚F (200˚C).
- On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.
- Lay the salmon on the zucchini, and spread the pesto on top of the salmon. Top with tomatoes.
- Bake for 10-12 minutes.
- Enjoy!
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Tips
-
Kristine Gegeshidze
My veggies were already cooked while the fish was not. If I were to do it again, I’d precook the fish a little bit
2018-07-07T18:46:24Z Helpful (4) -
Veronica Garza
Yum! Definitely cook the salmon longer, my slices are pretty thin and I needed to bake for at least 17-20 minutes 🙌🔥
2019-01-03T02:52:56Z Helpful (3) -
Julia Gregorich
So so so so sos so good!! The pesto masks the smell and taste of the salmon (for the haters). I had to cook it closer to 20 minutes because the fish wasn’t cooked through when I first took it out. Would definitely make again!
2018-12-06T19:11:18Z Helpful (3) -
merrymerryberry
The combination of pesto and salmon is to die for 🤤, made this for midsummer eve celebration here in Sweden and everyone loved it. This will for sure go onto my top favorite dishes 😋
2018-06-27T14:58:09Z Helpful (3)
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