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Pesto Salmon and Zoodles in Parchment

Ingredients

2 small zucchini (about 4 cups spiralized) ends trimmed and washed
1 cup corn kernels fresh or frozen and thawed
1 cup Cherub or other tiny tomatoes
3 tablespoons pesto
2 salmon fillets, 4 to 6 ounces each
sea salt/fresh ground pepper
Garnishes: lemon slices, toasted pinions, fresh basil
Recipe developed by Tamara Andersen of Beyond Mere Sustenance

Instructions

1.Preheat oven to 400 degrees (375 convection)
2.Spiralize the zucchini. Add to a large mixing bowl.
3.Add the corn and tomatoes, and 2 tablespoons of the pesto. Season with a tiny amount of salt and fresh ground pepper. Toss thoroughly to combine.
4.Rub the remaining tablespoon of pesto on the salmon. Season lightly if desired.
5.Using tongs, add half the vegetable mixture to the center of the parchment paper. Top with a salmon fillet. Place on baking sheet in the preheated oven.
6.Cook 15 minutes. Open one bag if uncertain to check for doneness
7.cut an X on the top side of the bag, and using a large spatula lift the contents on to a plate. Pour any accumulated juice over the top.
8.Garnish as desired with lemon slices, basil, and toasted pinions. Enjoy!

This Pesto Salmon and Zoodles in Parchment from Beyond Mere Sustenance features frozen (or fresh) salmon with spiralized zucchini noodles, tiny tomatoes, and corn all tossed with your choice of homemade or prepared pesto. Garnished with fresh lemon, basil and toasted pinons, and this dish is elegant enough for company but easy enough for weeknight supper!

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