Salmon with Pesto & Blistered Tomatoes
ChefLarissa MelkonianDifficultyBeginnerThis simple baked salmon tastes more complicated and time-consuming than it is thanks to store-bought pesto and the miracle of oven-roasted tomatoes. Try it when you need a healthy weeknight dinner that comes together in no time. Serve with zucchini noodles and keto rolls on the side.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 530
- % Daily Value *
- Total Fat 39g50%
- Protein 37g
- Total Carbohydrate 7g3%
- Dietary Fiber 1g4%
- Total Sugars 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400F.
Line a baking sheet with parchment paper and toss together the cherry tomatoes, garlic, and season with salt and pepper.
Bake until the tomatoes have burst and are slightly browned, 15 to 16 minutes.
Line a separate baking sheet with parchment paper for the salmon. Brush a light coat of olive oil onto the fillet and season with salt and pepper.
Bake for 10 minutes, then spoon pesto evenly over the salmon. Bake until the salmon easily flakes off about 3 minutes more.
Gently transfer the salmon to a serving platter and top with the burst tomatoes. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400F.
Line a baking sheet with parchment paper and toss together the cherry tomatoes, garlic, and season with salt and pepper.
Bake until the tomatoes have burst and are slightly browned, 15 to 16 minutes.
Line a separate baking sheet with parchment paper for the salmon. Brush a light coat of olive oil onto the fillet and season with salt and pepper.
Bake for 10 minutes, then spoon pesto evenly over the salmon. Bake until the salmon easily flakes off about 3 minutes more.
Gently transfer the salmon to a serving platter and top with the burst tomatoes. Enjoy!
Notes
