Serves
2
INGREDIENTS
- 210 ml oil packed sun dried tomatoes not drained
- 1/4 cup toasted walnuts
- 1 small clove garlic
- 2 tablespoons lemon juice
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon divided salt
- 2 boneless salmon fillets
- 1 small bunch broccoli cut into thin wedges
- 1 tablespoon canola oil
- lemon wedges
METHOD
- Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper or foil.
- Combine sun-dried tomatoes and oil from the jar, walnuts, garlic, lemon juice, thyme and ¼teaspoon salt in a small food chopped or blender. Whirl until pureed.
- Place broccoli and onion on prepared sheet. Drizzle with oil and toss to coat. Sprinkle withremaining ¼ teaspoon salt. Make some space for salmon, then place the fillets skin-side downon prepared sheet.
- Spread 2 tablespoons pesto over top of each fillet. Bake 16 to 18 min oruntil just cooked through. Serve with lemon wedges.
