Our basil plants have gone nuts…basil everywhere. Not that I’m complaining! But I felt like it was time to start doing something with all that basil, and my first time back in the kitchen after a 2 week study hiatus was a good occasion. I use Skinnytaste’s lightened pesto, which is really just pesto with a bit less oil and no pine nuts…believe me, you don’t miss them. Anyway, this was a great, easy way to prepare fish. I served this with some asparagus from our CSA tossed with fresh mint and manchego.
- 2-3 Tablespoons pesto
- Two salmon filets
- Salt and pepper to taste
Spoon a little pesto into a baking dish. Season the salmon with salt and pepper, and place in dish – spread with the remaining pesto.
Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork.