Shared recipe

Pesto Salmon with Zucchini

4 servings5 / 5HealthyOne-PanPescatarianGluten-Free

Salmon chunks roasted beside zucchini rounds and cherry tomatoes under pesto lemon butter and shredded parmesan, finished with basil. One dish, 18 minutes in the oven.

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Time

Prep: 10min
Cook: 18min
Total: 28min

Nutrition

per serving

Calories: 520
Protein: 37g
Carbs: 10g
Fat: 37g

One serving: 1/4 of the baking dish

Instructions

Assembly

Preheat the oven to 425F (220C).
Slice the zucchini into rounds about a third of an inch thick and lay them in an oval baking dish in a shingled row along one long side, following the curve of the rim.
Cut the salmon into thick chunks, season with salt, and lay them along the opposite side of the dish in a row that mirrors the zucchini.
Halve the cherry tomatoes and pack them cut side up into the channel between the zucchini and the salmon so the dish is full.
Whisk the pesto with the melted butter and lemon juice and spoon it over everything. Lay the lemon slices on the salmon and scatter the shredded parmesan over everything.

Bake and Serve

Roast for 18 minutes until the salmon flakes, the zucchini is golden at the edges and the tomatoes have blistered.
Plate and spoon the pesto butter from the dish over the top.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

Pat the salmon chunks dry with a paper towel before placing them in the dish to ensure the pesto adheres properly rather than sliding off.

Tip 2 of 2

If you want extra texture, add a tablespoon of toasted pine nuts or panko breadcrumbs mixed with the parmesan before the final 5 minutes of roasting.

Source

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