Name: Herb Pesto Salmon with Quinoa Kale Salad
Total Time – 30 minutes (Makes 4 servings)
APRONS ADVICE
Complete your meal with fresh asparagus, gluten-free bread, and pudding for dessert.
Quinoa (keen-wa) has a light, crunchy texture and slightly nutty flavor.
Ingredients:
Nonstick aluminum foil
1 lemon, for juice
3 tablespoons basil pesto sauce
2 tablespoons Dijon mustard
4 salmon fillets (1 1/2 lb), skin removed
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Steps:
1. Preheat oven to 375°F. Line baking sheet with foil. Squeeze lemon for juice (1 teaspoon). Check fish for bones.
2. Combine pesto, Dijon mustard, and lemon juice. Season fish with salt and pepper; place on baking sheet.
3. Top each fillet evenly with pesto mixture; bake 14–16 minutes and until 145°F (or opaque and separates easily). Serve.