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Baked Salmon Salad

Baked Salmon Salad

Ingredients

  • ½ lb Asparagus
  • 1 Zucchini
  • 1 bunch carrots
  • 1 large beet
  • 1 lb salmon, cut into four pieces
  • 1 T lemon juice
  • 1 T Red wine vinegar
  • 1 t Honey

Pesto

  • 2 cups basil, tightly packed
  • 2 cloves garlic
  • 2 T Pine nuts
  • 1/3 cup olive oil
  • 1 t Salt

 

Directions

  1. Preheat oven to 350 degrees.
  2. Combine pesto ingredients in a food processor. Blend until smooth.
  3. Place salmon on a foil-covered baking pan. Top with pesto. Bake for 20-25 minutes
  4. Meanwhile, wash and shred the zucchini, carrots and beets. Cut the asparagus into long, thin slices
  5. Combine 2 T pesto with the lemon juice, red wine vinegar and honey. Mix well and pour over veggies. Toss to combine.
  6. To serve, top 1 scoop of veggies with one piece of salmon. Enjoy!
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