28m$32.55Baked Pesto Salmon
Oven-baked salmon topped with anchovy-free basil pesto, cherry tomatoes, zucchini, mozzarella, and lemon. It is an easy pescatarian dinner ready in 30 minutes.
- Energy
- 540 calories per serving
- Protein
- 41.5 g per serving
- Carbs
- 7.1 g per serving
- Fat
- 37.6 g per serving
- Sodium
- 692 mg per serving
Shopping options
salmon fillets
4 Each
Private Selection® Farm Raised Norwegian Atlantic Skinless Salmon Portion
100%
anchovy-free basil pesto
0.33 Cup
DeLallo® Traditional Basil Simply Pesto™ Pasta Sauce
42%
olive oil
1 Tablespoon
Kroger® Pure Olive Oil
3%
black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
lemon, zested and juiced
1 Each
Kroger® Fresh Lemons Bag
6%
cherry tomatoes, halved
1 Cup
NatureSweet Glorys Cherry Tomatoes, 10 oz
50%
shredded low-moisture mozzarella cheese
0.5 Cup
Kroger® Low-Moisture Part Skim Mozzarella Shredded Cheese
13%
kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
zucchini, thinly sliced
1 Each
Organic Zucchini Squash
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- salmon fillets-4 each
- cherry tomatoes-1 cup
- shredded low-moisture mozzarella cheese-0.5 cups
- zucchini-1 each
- anchovy-free basil pesto-0.33 cups
- lemon-1 each
- olive oil-1 tbsp
- kosher salt-0.75 tsp
- black pepper-0.25 tsp
Preheat the oven to 425°F; halve the cherry tomatoes, thinly slice the zucchini, and zest and juice the lemon.
Keep fingers clear of the knife blade while halving tomatoes and slicing zucchini.
Add the zucchini and cherry tomatoes to the baking dish with olive oil, 1/4 teaspoon salt, and a pinch of black pepper; toss and spread into an even layer.
Pat the salmon dry, place it on top of the vegetables, and season with the remaining 1/2 teaspoon salt, remaining black pepper, and lemon zest.
Keep raw salmon separate from ready-to-eat ingredients, and wash hands after handling it.
Spread anchovy-free basil pesto over each salmon fillet, then sprinkle with mozzarella cheese.
Bake for 14 to 18 minutes, until the salmon is opaque and flakes easily and reaches 145°F in the thickest part.
Cook salmon to an internal temperature of 145°F in the thickest part.
Drizzle with fresh lemon juice and serve the salmon with the baked tomatoes and zucchini.
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