Pesto Salmon with Sauteed Veggies
Quick and easy salmon with pesto sauce and sauteed veggies.
Equipment
- 1 frying pan
- 1 cutting board
- 1 baking sheet
- 1 parchment paper
Ingredients
Salmon
- Two 5 or 6 oz Salmon Fillets wild caught, if possible
- 2 Tbsp. Pesto Sauce
Veggies
- 1 Tbsp. olive oil
- 1 yellow squash
- 1 zucchini
- 1 cup broccoli
- 7 cherry tomatoes
- ¼ cup pesto sauce
Instructions
- Preheat the oven to 400°.
- Line the baking sheet with parchment paper.
- Lay the salmon fillets on the lined baking sheet, skin side down.
- Smear 1 Tbsp. of pesto sauce on each salmon filet until evenly coated.
- Place salmon in the oven for about 15 min., depending on thickness.
- While the salmon is baking, wash and chop all of the vegetables - dice the yellow squash and zucchini, chop the florets from the broccoli stems and cut into bite-sized pieces, cut the cherry tomatoes in half.
- Heat the frying pan to medium and add the olive oil.
- Add all of the vegetables into the heated pan and cook for about 10 minutes, stirring frequently.
- Reduce the heat to med-low and stir in the ¼ cup of pesto sauce. Continue to saute, stirring frequently for about 10 more minutes.
- Once done, divide the veggies onto two plates with each salmon fillet. Enjoy.