Ingredients

The following ingredients have 4 Servings
  • 1 pound salmon (skin and bones removed)
  • 1 pound zucchini and/or yellow summer squash ((2 small) cut into 1" pieces)
  • 1/2 pound cherry tomatoes
  • 1 cup spinach leaves
  • 1 cup basil leaves (fresh)
  • 2/3 cup Parmesan cheese (freshly grated )
  • 1/2 cup pine nuts
  • 3 tablespoons olive oil
  • 2 cloves garlic (crushed or minced)
  • 4 servings wild rice ((optional), prepared according to package directions)

Instruction

  • Preheat oven to 400 degrees F.
  • On a sheet pan, arrange the salmon in the middle with the cut veggies and cherry tomatoes in a circle around it. Set aside.
  • In a food processor combine the spinach, basil, Parmesan, pine nuts, olive oil and garlic. Blend until smooth. Spread the pesto on top of the salmon and spoon the remainder on top of the veggies.
  • Bake until the salmon is done (no longer dark pink in the middle) and the zucchini/squash can easily be pierced with a fork, about 18 to 20 minutes. Serve warm and enjoy. We had ours with wild rice on the side.