Sunday, February 17, 2013

Baked Salmon with Homemade Pesto & Roasted Tomatoes



 
Tonight I made dinner for one...my hubby had REAL pizza as a cheat meal, so I made this for myself.  It was actually very simple to make, and it was SO yummy!
 
 
Ingredients:
6 oz. Salmon Fillet
1 Tsp Extra Virgin Olive Oil
1/2 Lemon (sliced thin)
1/2 Tsp Garlic Salt
1/2 Tsp Ground Black Pepper
 
Roasted Grape Tomato Ingredients:
15 Grape Tomatoes (cut in half)
1/2 TBS Extra Virgin Olive Oil
3 Garlic Cloves (minced)
Salt & Pepper to Taste
 
Pesto Sauce Ingredients:
1/4 Cup Fresh Basil Leaves
1/4 Cup Baby Spinach
1/4 Cup Shelled Pistachios
3 TBS Extra Virgin Olive Oil
3 Roasted Garlic Cloves (or 1 raw garlic clove)
Juice & Zest of 1/2 a Lemon
 
Directions:
 
Pre-heat oven to 400 degrees.  Rinse the salmon fillet under running water and pat dry.  Brush with olive oil. Sprinkle with garlic salt and pepper.  Top with lemon slices. Place on a foil lined baking dish.
 
 
I used a second piece of foil to separate the salmon from the tomatoes while cooking them on the same baking dish. 
 
Mix together the grape tomatoes, olive oil, garlic, salt & pepper.  Place in a single layer on a foil lined baking dish. 
 
 
Bake Salmon and tomatoes for 20 to 25 minutes.
 
 
While the salmon and tomatoes are in the oven prepare the pesto sauce....
 
Place the basil leaves, baby spinach, pistachios, olive oil, garlic, lemon juice & zest in a blender or food processor.  I pulse my blender so that the sauce isn't too thin.  If you want a creamy sauce you can add avocado and/or olive oil mayo.  Let the sauce sit while the salmon and tomatoes continue baking.
 
I plated my salmon topped with pesto sauce and tomatoes, and threw together a quick salad (dressed with a drizzle of olive oil and some balsamic vinegar) to have with it.
 


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