A filet of salmon is the perfect omega-3-packed protein to enjoy with your fennel top pesto. Follow the recipe and bake the salmon with the pesto on top, or add it at the end if you prefer to enjoy the ingredients in the pesto raw. Opt for sustainably and responsibly wild-caught or farm-raised salmon without artificial coloring. This salmon can be enjoyed atop a salad as suggested in the recipe or as a pesto salmon avocado toast, with eggs and tomatoes or aside roasted veggies.
Ingredients
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- 1½ –2 pound salmon filet
- Olive oil
- Fennel top pesto (recipe below)
- Salt and pepper
- Optional: raw greens and lemon, juiced
Preparation
• Preheat oven to 400°F. Pat salmon dry and lay it skin side down on a baking sheet greased with olive oil.
• Spread a thick, even layer of pesto on top of the salmon filet.
• Bake for about 25 minutes for medium-rare or longer for more well-done.
• Enjoy alone or over raw greens tossed in lemon juice, olive oil, salt and pepper.
