Salmon is a favorite in my home. While we usually barbecue it and love it that way, sometimes we need a little variety. In this dish, pesto pairs deliciously with both potatoes and the salmon.
Please don't be afraid to cook fish in the oven. It cooks fast. In fact, you never want to cook it too long because it can dry out. This recipe is a quick weeknight meal almost all in one pan - a salad will balance the plate with additional color and nutrients.
Genova Pesto Salmon
1 pound new potatoes, red or white, sliced 1/4 inch thick
2 garlic cloves, minced
2 tablespoons prepared pesto sauce, store-bought or homemade
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound wild salmon, cut into four pieces
1 lemon, juiced
Preheat oven to 425° F. In large bowl, combine potatoes, garlic, pesto, olive oil, salt, and pepper. Place in one layer in large roasting pan. Cook in oven for 20 minutes.
Take pan out of oven and remove potatoes from pan temporarily. Lay salmon pieces in pan and pour lemon juice over them. Cover salmon with potatoes and put pan back in oven. Cook 10 more minutes, or until salmon flakes easily with fork. Makes 4 servings, 6 points plus and 271 calories each.
Note: The salmon I purchased was "Silver Brite, Wild Keta" from the frozen bin at Trader Joe's. It is leaner than other salmon I buy. A different salmon could increase the points plus and calorie amounts.