Pesto Salmon

Gluten Free
Dairy Free
Very Healthy
Low Fod Map
Health score
84%
Pesto Salmon
20 min.
4
287kcal

Suggestions


Are you looking for a quick and healthy meal that doesn't compromise on flavor? Look no further than this delightful Pesto Salmon recipe! With a health score of 84, this dish is not only gluten-free and dairy-free, but it's also packed with nutrients, making it a perfect choice for anyone seeking a very healthy option. Ready in just 20 minutes, it's ideal for busy weeknights or a leisurely weekend dinner.

The star of this recipe is the succulent salmon fillets, which are beautifully complemented by the vibrant flavors of prepared pesto. The addition of fresh grape tomatoes and sweet yellow bell peppers not only enhances the dish's visual appeal but also adds a burst of freshness and color. Each bite is a harmonious blend of protein and healthy fats, with a caloric breakdown that keeps you feeling satisfied without the guilt.

Cooking in a Reynolds® Oven Bag ensures that the salmon remains moist and tender, while the aromatic herbs and spices infuse every layer of flavor. Whether you're serving it for lunch, dinner, or as a main course, this Pesto Salmon is sure to impress your family and friends. Garnish with fresh basil and a twist of lemon for that extra touch of elegance. Dive into this culinary delight and enjoy a meal that’s as nutritious as it is delicious!

Ingredients

  •  ginger tea bags reynolds®
  • teaspoon salt divided ()
  • 0.5 teaspoon pepper divided ()
  • tablespoon juice of lemon 
  • 24 oz salmon fillet 
  • tablespoons basil pesto prepared
  • cup grape tomatoes cut in half
  •  bell pepper yellow cut into rings

Equipment

  • frying pan
  • oven

Directions

  1. Preheat oven to 400°F.
  2. Place Reynolds® Oven Bag in 13x9x2-inch pan.
  3. Add flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and lemon juice. Squeeze bag to blend seasonings.
  4. Spread pesto on salmon.
  5. Sprinkle with remaining salt and pepper.
  6. Place in oven bag in a single layer; arrange tomatoes and bell pepper strips around salmon.
  7. Close bag with nylon tie.
  8. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  9. Bake 15 to 20 minutes or until salmon flakes.
  10. Let stand 5 minutes. Carefully cut bag open to serve.
  11. Garnish with fresh basil and lemon twist, if desired.

Nutrition Facts

Calories287kcal
Protein49.69%
Fat44.09%
Carbs6.22%

Properties

Glycemic Index
17.5
Glycemic Load
0.41
Inflammation Score
-7
Nutrition Score
28.55173917957%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.31mg
Luteolin
0.3mg
Kaempferol
0.04mg
Myricetin
0.11mg
Quercetin
0.54mg

Nutrients percent of daily need

Calories:286.75kcal
14.34%
Fat:13.71g
21.1%
Saturated Fat:2.17g
13.58%
Carbohydrates:4.35g
1.45%
Net Carbohydrates:3.44g
1.25%
Sugar:1.32g
1.46%
Cholesterol:94.15mg
31.38%
Sodium:728.88mg
31.69%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.77g
69.54%
Vitamin B12:5.41µg
90.15%
Selenium:62.19µg
88.85%
Vitamin C:61.15mg
74.12%
Vitamin B6:1.47mg
73.68%
Vitamin B3:13.86mg
69.31%
Vitamin B2:0.66mg
38.94%
Phosphorus:356.97mg
35.7%
Vitamin B5:2.92mg
29.22%
Potassium:992.13mg
28.35%
Vitamin B1:0.41mg
27.18%
Copper:0.48mg
24.17%
Magnesium:57.66mg
14.42%
Folate:56.64µg
14.16%
Vitamin A:590.62IU
11.81%
Iron:1.67mg
9.3%
Zinc:1.21mg
8.06%
Manganese:0.14mg
6.92%
Calcium:41.18mg
4.12%
Fiber:0.91g
3.64%
Vitamin K:3.35µg
3.19%
Vitamin E:0.21mg
1.4%