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