Oven Roasted Salmon with Sun-Dried Tomato Pesto Glaze
- Active Time 5m
- Total Time 25m
- 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.
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