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creamy yogurt pesto baked salmon // cait's plate

creamy yogurt pesto baked salmon

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 salmon filets (you'll have leftover pesto to use with other dishes!) 1x
  • Category: dinner

Description

salmon is baked until tender and flaky then topped with a creamy yogurt pesto.  serve over your favorite grain, along with potatoes or over salad for a complete meal!


Scale

Ingredients

  • 2 4-6 oz. filets salmon
  • 2 large handfuls baby spinach
  • 1 large handful fresh basil
  • 23 cloves garlic, peeled 
  • 1/4 cup walnuts
  • 1/2 cup freshly shredded parmesan cheese 
  • 1/4 cup siggi’s 4% or 0% plain yogurt
  • Salt & pepper, to taste
  • Olive oil
  • Optional for topping: feta cheese

Instructions

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Drizzle salmon filets, skin-side down, with olive oil then top with a sprinkle of salt and pepper.  Bake for 15 minutes or until you’ve reached your desired doneness.
  3. While salmon bakes, combine spinach, basil, garlic, walnuts, parmesan cheese plus a sprinkle of salt and pepper into a food processor and begin to process while slowly drizzling in olive oil until you’ve reached your desired consistency.
  4. Add the yogurt to the food processor and process until yogurt is well combined with other ingredients.  
  5. Remove and spread over salmon straight from the oven.  
  6. Top with desired toppings and serve with desired sides.

Notes

  • Pesto will keep in an airtight container in the fridge for up to one week (feel free to add a little lemon juice to prevent any browning).  You can also freeze in small jars or ice cube trays (transferring to a freezer safe bag once shape is held) for up to 12 months.
  • For the Greek farro salad: Combine 1 cup cooked farro with 1/3-1/2 cup diced cucumber, 1/3 – 1/2 cup halved cherry tomatoes, 1/4 diced red onion, 1/3 cup crumbled feta

Keywords: dinner, salmon, pesto, quick, easy, seafood

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