Pesto Salmon

Yesterday found Ted and me at the grocery store, trying to figure out what to have for dinner. I kind of wanted salmon, so we got that. We had leftover mashed potatoes at home, and ingredients for salad, so all we had to worry about was the main course. Mango salsa is very easy to put on salmon, but they were out. So we just bought the salmon and came home, and looked around in the fridge to see what we had. Oh, look, pesto! Yay! So I looked online and found this recipe, which has lovely pictures and a blog post all her own, and she gives original credit for the recipe to Mark Bittman. Super easy, and even in early April, the tomatoes can taste OK if they’re roasted a bit. Verdict? A winner! Maya doesn’t like fish as much as Ted and I do, and since she had her wisdom teeth out on Tuesday, I thought this was a good chance to have fish while she had overcooked mac & cheese. She said, “That looks good…I wish I could eat it.” So I think we’ll have this again sometime in the not too distant future.

Pesto Salmon
Ingredients
2 (6 oz) salmon fillets (for 2 people)
cooking spray
2 Tbsp prepared basil pesto
1 Roma tomatoes, sliced
salt and pepper, to taste

Directions

Preheat oven to 450 F.

Tear two large sheets of aluminum foil and spray each with cooking spray; place salmon on top. Spread 1 tablespoon basil pesto on each piece and lay sliced tomatoes on top. Season with salt and pepper to taste.

Fold over sides and double the seams and ends so it is sealed completely. Bake for 15 minutes. Remove from oven, open carefully, and serve immediately.