- 1/2 cup purchased sun-dried tomato pesto
- 2 teaspoons finely chopped lemon zest
- 1 tablespoon Dijon mustard
- 2 pounds salmon fillet or 4 pieces, 1/2 pound each
Preheat the oven to 325 degrees F. Combine the pesto, lemon zest and mustard in a small mixing bowl and mix to combine.
Arrange the fillets in a baking dish, skin side down, allowing some space between each fillet. Using a spatula, frost each fillet with equal amounts of the pesto mixture. Roast the salmon for about 20 to 25 minutes, or until just cooked, depending on thickness of fillets.
TO SERVE: Remove salmon from oven and place on a serving plate.
Recipe created exclusively for Cooking.com by Diane Rossen Worthington.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
383 calories; 19g total fat; 125mg cholesterol; 232mg sodium; 5g carbohydrates; 1g fiber; 47g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .