Pink Salmon with Sun Dried Tomato Peso Topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
3 Salmon fillets1/2 cup sun dried tomato pesto3 springs fresh thymeZest from a lime or lemonPam Butter Flavored Spray1 tablesoon Extra Virgin Olive Oil
Pre-Heat the oven to 350 degrees and line a cookie sheet with aluminum foil and spray with Pam.
Brush both sides of the fillets with the EVOO, grate the zest of lime or lemon over the top of the fillets and spoon the sun dried tomato pesto on the top of the salmon almost completely covering the top and top with a sprig of thyme.
Place on the lined cookie sheet that has been sprayed with Pam and put into the oven for about 7 to 10 minutes or until the edge just starts turning white (DO NOT OVERCOOK)
Number of Servings: 2
Recipe submitted by SparkPeople user INITTOWINIT52.
Brush both sides of the fillets with the EVOO, grate the zest of lime or lemon over the top of the fillets and spoon the sun dried tomato pesto on the top of the salmon almost completely covering the top and top with a sprig of thyme.
Place on the lined cookie sheet that has been sprayed with Pam and put into the oven for about 7 to 10 minutes or until the edge just starts turning white (DO NOT OVERCOOK)
Number of Servings: 2
Recipe submitted by SparkPeople user INITTOWINIT52.
Nutritional Info Amount Per Serving
- Calories: 649.2
- Total Fat: 23.6 g
- Cholesterol: 249.2 mg
- Sodium: 602.8 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.7 g
- Protein: 97.0 g