Baked Salmon with Pesto and Feta & Wild Rice Salad with Red Pepper and Tomato

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Nutritional Info
  • Servings Per Recipe: 2
  • 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


Clean Eating Clean Eating
Number of Servings: 2


    2 (4-6 oz) skinless salmon fillets
    1 tablespoon extra virgin olive oil
    teaspoon sea salt
    3 tablespoons pesto
    1 ozcrumbledfeta cheese
    cup wild and whole grain brown rice blend
    cup diced red bell pepper
    cup chopped tomato
    2 tablespoons finely diced red onion
    2 tablespoons frozen apple juice
    1 tablespoon red wine vinegar
    1 tablespoon chopped flat leaf parsley
    1 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

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.

TAGS:  Fish |