Baked Pesto Salmon
- 2-Salmon Fillets (4-6 ounces each), about 1 inch thick
- 2-Small yellow summer squash or zucchini, cut into 1-inch slices
- 1-Small red onion =, cu ito 1- inch wedge
- 1-tablespoon olive oil
- 1-garlic clove, Pressed
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2-tablespoons of prepared basil pesto
(prepared basil pesto is flavorful sauce made with basil, garlic, pine nuts, Parmesan cheese and olive oil. It can be found near the refrigerated fresh pasta in the supermarket.)
Preheat oven to 425.
Cut yellow squash crosswise into 1-inch slices. Cust slices in half. Cut onion into 1-inch wedges. In a small bowl, combine oil, pressed garlic, salt and black pepper. Add vegetables; toss to coat. Arrange vegetables on pan around the Spring Chinook Salmon. That was just caught hours before.
Zest of the lemon to measure 1/2 teaspoon. Juice lemon, 2 teaspoons of juice. In bowl combine lemon zest, juice and pesto; mix well. Brush top and sides of the salmon with the pesto mixture. Bake 12-14 minutes or until Salmon flakes easily with fork and vegetables are crisp-tender. Garnish with additional lemon zest if desired.
The 2009 Abacela Albariño would be a great pairing for this dish. Albariño embraces many fresh seafood dishes. Since the recipe contains basil and garlic, selecting a wine that is not too ripe or oaky is important. Albariño has lively acidity, providing a sense of freshness with creamy textures and minerality. $18