Baked Pesto Salmon
Cut yellow squash crosswise into 1-inch slices using Crinkle Cutter; cut slices in half. Cut onion into 1-inch wedges using Utility Knife.
In Small Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add vegetables; toss to coat.
Arrange vegetables around salmon on pan. Zest lemon using Lemon Zester/Scorer to measure 1/2 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice.
In Prep Bowl, combine lemon zest, juice and pesto; mix well. Brush top and sides of salmon with pesto mixture using Pastry Brush. Bake 12-14 minutes or until salmon flakes easily with fork and vegetables are crisp-tender. Garnish with additional lemon zest, if desired.
Makes 2 servings
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