Tomato Pesto Salmon

Tomato Pesto Salmon

4.9(619)

Cook Time
-
Total Time
-
Yield
1 serving

Ingredients

  • 2 zucchinis, sliced
  • olive oil, to taste
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 6 oz skinless salmon fillet (170 g)
  • 3 tablespoons pesto
  • 10 cherry tomatoes, halved

Nutrition Info

  • Calories 865
  • Fat 68g
  • Carbs 21g
  • Fiber 7g
  • Sugar 12g
  • Protein 44g

How to Make It

1. Step
Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
2. Step
Add the zucchini to the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Step
Lay the salmon on top the zucchini, then spread the pesto on top of the salmon. Top with the tomatoes.
4. Step
Bake for 10-12 minutes, until the vegetables are tender and the salmon flakes easily when nudged with a fork.
5. Step
Enjoy!

Tags

KetoPescatarianDairy-FreeHigh-FiberHigh-ProteinEvery OccasionSeafoodOvenOven MittsMeasuring SpoonsParchment PaperBaking PanDate NightWeeknightGluten-FreeBakeDinnerEasyHealthyAmerican

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