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!