Sheet Pan Pesto Salmon
Yields: 4 servings
Ingredients:
- 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 prepared pesto (tip: Aldi has great prices on a green and red pesto)
- 4 servings wild, jasmine or basmati rice , prepared according to package directions
INSTRUCTIONS
-
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.
-
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.