Salmon with Pesto and Veggies
Basic Information
- Servings: 4
- Serving Size: 1 fillet with 1 cup veggies and 2 tablespoons pesto
- Difficulty: 3
- Budget: 3
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Meal Type: Breakfast
Diet Types
- Keto
- Atkins
- Low-Carb
- High-Protein
- Paleo
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Dukan
- South Beach
- Zone
- Pescatarian
- Flexitarian
- Blue Zones
- Halal
- Kosher (if salmon is certified)
Equipment
- - Baking dish
- - Small bowl
Ingredients
- 4 salmon fillets (6 oz each)
- 4 cups mixed veggies (e.g., zucchini, bell peppers)
- 1/2 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons pine nuts
- 1 teaspoon garlic powder
- - Salt and pepper to taste
Directions
- - Preheat oven to 400°F (200°C).
- - In a bowl, mix basil, 3 tablespoons olive oil, pine nuts, garlic powder, salt, and pepper to make pesto.
- - Place salmon and veggies in a baking dish, drizzle veggies with remaining oil, salt, and pepper; spread 2 tablespoons pesto over each fillet, and bake for 20-25 minutes until salmon is flaky (145°F/63°C).
- - Serve each fillet with 1 cup veggies warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat in oven or microwave.
Nutrition
- Calories: 460
- Protein: 38g
- Fat: 32g
- Carbs: 8g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A