Pesto Salmon with Wilted Spinach and Squash
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Pesto Salmon with Wilted Spinach and Squash
Course Seafood
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 25 minutes
Servings
People
Course Seafood
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 25 minutes
Servings
People
Instructions
  1. Preheat oven to 350°F. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
  2. Combine basil, roasted nuts, lemon juice, Parmesan, olive oil, shallot, black pepper and garlic in a food processor. Pulse until smooth.
  3. Equally sprinkle seafood seasoning on salmon and bake about 10 to 12 minutes or until salmon easily flakes with a fork.
  4. While salmon bakes, in a non-stick skillet over medium heat, sauté squash with 2 tablespoons of pesto for a few minutes or until soft. Add a few tablespoons of water as squash cooks.
  5. Once squash is tender, add spinach cook an additional minute and remove from heat
  6. To plate, divide squash and salmon on two dishes and top with an additional spoonful of pesto.
  7. Chef's Note: Leftover pesto is great on sandwiches, pizza and French bread.
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