If nectar was the drink of the Greek Gods, then I pretty sure pesto was their sauce – which means they would have loved this 10-minute dinner!
PESTO SALMON is quite possibly the easiest recipe I’ve shared yet, and it’s a perfect way to celebrate #HeartMonth since the American Heart Association recommends 2 servings of salmon or other fatty fish PER WEEK for anti-inflammatory benefits to reduce the risk of heart disease – and pretty much every other condition too!
Adding a touch of lemon juice to this recipe cuts the pesto’s richness and tones down any fish-y flavor. Choose wild salmon when possible since it usually has significantly less contaminants than farmed.
Love salmon? Be sure to also try my Honey Lime Pan-Seared Salmon! Let me know what you think by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Stay tuned for more recipes to come!
Makes 4 servings
This is a great “beginner” salmon for kids (or adults!)… that is, if you can get them past the green color to actually taste it! Promise it is delicious and a great heart-healthy addition to your menu!
1¼ pounds skinned salmon fillets, cut into 4 pieces
¼ cup refrigerated or jarred pesto
2 teaspoons lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Preheat oven to 400 degrees. Line a sheet pan with aluminum foil or lightly coat a baking dish with cooking spray.
Combine pesto and lemon juice in a small bowl. Spread pesto mixture on all sides of salmon; place on prepared pan. Sprinkle evenly with salt and pepper.
Bake salmon at 400 degrees for 15 to 20 minutes (depending on thickness of fish) or until salmon flakes easily with a fork.
Nutrition based on 4 servings (Serving size: about 4 oz. cooked):
284 Cal | 7g Fat (1g Sat) | 11g Protein | 45g Carb, 8g Fiber, 4g Sugar (0g Added Sugar) | 335mg Sodium