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Nutritional Information
Calories 323
Fat 19g
Carbohydrates 4.0g
Cholesterol 91mg
Sodium 140mg
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Salmon with Pesto
Ingredients
1 1/2 pounds boneless salmon fillet, cut into 6 equal pieces (service seafood department)
1/2 cup flour (aisle #11)
2 tablespoons Extra Virgin Olive Oil (aisle #11)
1 tablespoon butter or margarine (dairy department)
1 bag (2 cups) Carrots , shredded (produce department)
2 teaspoons Federzoni Balsamic Vinegar (aisle #6)
3 tablespoons Contadina Pesto Sauce (in fresh pasta case end of aisle # 7)
2 tablespoons hot water
Directions
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1. Thoroughly dust salmon with flour. Heat olive oil in a large non-stick skillet on medium. Brown salmon (about 6 minutes on each side). Transfer to paper towels to drain while preparing carrots.
2. Melt butter over medium-high heat in skillet. Sauté carrots in butter until tender (about 2 minutes). Add balsamic vinegar, toss, and reduce heat to simmer.
3. In a small bowl, combine pesto and water; mix thoroughly.
4. Place salmon on top of carrots; spoon pesto sauce over salmon.
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Servings
Serves 6
Time To Cook
Total = 20 Minutes
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