Pesto Salmon Sheet Pan Dinner
Ingredients
The main dish
-
1
pound
salmon (skin and bones removed)
-
1
pound
zucchini and/or yellow summer squash (cut into 1" pieces)
-
½
pound
cherry tomatoes
The pesto
-
1
cup
spinach leaves
-
1
cup
basil leaves (fresh)
-
⅔
cup
Parmesan cheese (freshly grated)
-
½
cup
pine nuts
-
3
tablespoons
olive oil
-
2
cloves
garlic (crushed or minced)
Optional side
-
4
servings
wild rice (prepared according to package directions)
Instructions
- Preheat the oven to 400 degrees F.
- Arrange the salmon in the center of a sheet pan with cut veggies and cherry tomatoes surrounding it.
- In a food processor, blend spinach, basil, Parmesan, pine nuts, olive oil, and garlic until smooth.
- Spread the pesto on top of the salmon and spoon the remainder on the veggies.
- Bake for 18 to 20 minutes until the salmon is cooked through and the veggies are tender.
- Serve warm, optionally with wild rice on the side.
Nutrition Facts (estimated)
Servings
4
Calories
598
Total fat
35g
Total carbohydrates
36g
Total protein
38g
Sodium
321mg
Cholesterol
77mg
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