Ingredients
1
1 servings
- •2 zucchinis, sliced
- •olive oil, to taste
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •6 oz skinless salmon fillet
- •3 tablespoons pesto
- •10 cherry tomatoes, halved
Instructions
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Add the zucchini to the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
- Lay the salmon on top the zucchini, then spread the pesto on top of the salmon. Top with the tomatoes.
- Bake for 10-12 minutes, until the vegetables are tender and the salmon flakes easily when nudged with a fork.
- Enjoy!
Nutritional Facts
Per 1 servings
- Calories: 865
- Carbohydrate: 21g
- Fat: 68g
- Fiber: 7g
- Protein: 44g
- Sugar: 12g
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