PESTO SALMON WITH VEGGIES

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 456.5
  • Total Fat: 25.4 g
  • Cholesterol: 82.5 mg
  • Sodium: 540.6 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 33.3 g

View full nutritional breakdown of PESTO SALMON WITH VEGGIES calories by ingredient



Number of Servings: 5

Ingredients

    2 frozen salmon fillets
    one bell pepper
    one cup sliced white button mushrooms
    three baby red potatoes diced
    1 cup basil pesto sauce


Tips

Make sure fillets are less than half-inch thick. If fillets are not frozen, but thawed...cook at 350 degrees for around 7-15 min until fish is done. Add salt and pepper to taste after done.


Directions

Preheat oven to 400 degrees F. Place vegetable in a layer on the bottom the casserole dish. Spread .25 cup of pesto sauce. Layer fillets on top. Spread remaining .75 of pesto sauce. Cover with Aluminum foil tightly. Place dish in oven. Bake for 15-25 min or until fish flakes when touched by a fork.

Serving Size: Makes 4-5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user KHADIJA11.

TAGS:  Fish |