Pesto Salmon Milano (Low Carb, Gluten-free) - 4 Ingredients
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- 2 1/2 lb Salmon (large filet)
- 1/2 cup Basil pesto
- 1/2 cup Butter (preferably grass-fed; softened)
- 2 medium Tomato (sliced)
Preheat the oven to 400 degrees F (204 degrees C). Line a 9x15 in (23x38 cm) baking pan with foil, making sure it covers the sides. Place another large piece of foil onto the baking sheet and place the salmon filet on top of it. The top piece of foil should be large enough to wrap around the salmon to enclose it completely, with a little extra to tent over the top. If you don't want the salmon touching the foil during cooking, you can line it with parchment paper on the inside.
Puree the basil pesto and softened butter in a blender the mixture is smooth.
Spread the pesto butter evenly over the salmon filet. Arrange the tomato slices on top. Wrap the foil around the filet, tenting around the top so that as little of the foil is touching the top as possible, and seal the edges.
Bake for 15-25 minutes (depending on filet thickness), until the salmon is just opaque and flakes easily with a fork. Open a corner of the foil around the thickest part of the salmon to test for doneness; if not done yet, reseal and return to the oven until done.
Nutrition info is based on store bought basil pesto. My homemade 2-minute macadamia nut basil pesto recipe is even better if you have fresh basil.
Serving size: 6 oz fish plus topping