Baked Salmon with Pesto and Feta & Wild Rice Salad with Red Pepper and Tomato
- Number of Servings: 2
Ingredients
2 (4-6 oz) skinless salmon fillets1 tablespoon extra virgin olive oil¼ teaspoon sea salt3 tablespoons pesto1 ozcrumbledfeta cheese---------------------------------------------------------------½ cup wild and whole grain brown rice blend¼ cup diced red bell pepper¼ cup chopped tomato2 tablespoons finely diced red onion2 tablespoons frozen apple juice1 tablespoon red wine vinegar1 tablespoon chopped flat leaf parsley1 teaspoon fresh lime juice
Preheat oven to 350 degrees. Place salmon
fillets on a lightly oiled baking sheet. Drizzle
filets with olive oil and sprinkle with sea salt.
Spread pesto evenly over fillets, and top with
crumbled feta cheese. Bake 15 minutes. Check
for doneness, should be firm and flake with
pressure.
Cook rice according to package instructions
and cool. In a large bowl, combine rice, bell
pepper, tomato, red onion, apple juice, vinegar,
parsley and lime juice. Toss well, and season to
taste with salt and pepper.
Serving Size: Makes 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user LOVITAR.
fillets on a lightly oiled baking sheet. Drizzle
filets with olive oil and sprinkle with sea salt.
Spread pesto evenly over fillets, and top with
crumbled feta cheese. Bake 15 minutes. Check
for doneness, should be firm and flake with
pressure.
Cook rice according to package instructions
and cool. In a large bowl, combine rice, bell
pepper, tomato, red onion, apple juice, vinegar,
parsley and lime juice. Toss well, and season to
taste with salt and pepper.
Serving Size: Makes 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user LOVITAR.
Nutritional Info Amount Per Serving
- Calories: 623.2
- Total Fat: 32.6 g
- Cholesterol: 120.8 mg
- Sodium: 457.1 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 3.3 g
- Protein: 43.4 g
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