Pink Salmon with Sun Dried Tomato Peso Topping
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Pink Salmon with Sun Dried Tomato Peso Topping calories by ingredient
Introduction
This is really good and good for you and so easy a cave person could do it! This is really good and good for you and so easy a cave person could do it!Number of Servings: 2
Ingredients
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3 Salmon fillets
1/2 cup sun dried tomato pesto
3 springs fresh thyme
Zest from a lime or lemon
Pam Butter Flavored Spray
1 tablesoon Extra Virgin Olive Oil
Directions
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.
