Description
A delicious baked salmon dish featuring pesto and cherry tomatoes, perfect for a healthy meal.
Ingredients
Scale
- 2 pounds skin-on salmon (thawed and cut into filets, if necessary)
- 2 large lemons (divided)
- 6 oz jar basil pesto, divided
- 10 oz cherry tomatoes, halved
- 3 oz shallots, sliced
- Fresh basil (optional garnish)
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Place the filets on the baking sheet and zest one lemon over the top.
- Spread 1 Tablespoon of pesto evenly over each filet using the back of a spoon or a butter knife.
- In a medium mixing bowl, toss the halved salad tomatoes, sliced shallots and 2 Tablespoons of pesto until the veggies are well coated.
- Slice the second lemon into thin slices and add to the bowl with the vegetables. Toss gently.
- Spread the vegetables and lemon slices out on the tray, around the filets.
- Bake for 12-18 minutes or until the center of the salmon reaches 145 degrees Fahrenheit in the center or is pink and flakey throughout.
- Slice the first lemon into quarters and drizzle lemon juice all over the sheet, top with fresh basil, optional and then serve.
Notes
- Ensure the salmon is fully thawed for even cooking.
- Adjust cooking time based on the thickness of the salmon filets.
- Feel free to add more vegetables or adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 filet
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg