One of my resolutions for the new year is to cook much more and eat a lot healthier by only purchasing whole vegetables and fresh proteins.
As soon as I woke up this morning, I hopped in the shower and headed to Trader Joes. I enjoy the fresh produce and unique types of groceries that TJs has to offer, so it is really the main place that I shop.
Also, the store has a wide selection without being too overwhelming, so I can grab my core items and head out without the distraction of the cookie and chip aisle (although those gluten free Joe Joes are delish).
I was able to grab items for today’s recipe as well as veggies for my first breakfast recipe coming up later this week (and some fresh flowers for my table as well).
The first recipe of my new year, healthier and happier me saga is Pesto Pignoli Salmon with Colorful Vegetables. It is a known fact that the more colorful you get with your meals, the better it is for you. This could also be the reason that Skittles are my favorite candy and I have GF Funfetti cake mix in my closet… You know what I really mean here! Lets get to it.
- balsamic vinegar
- olive oil
- basil pesto
- pignoli nuts
- chopped red onion
- one zucchini
- two cups assorted heirloom tomatoes
- half of a lemon
- 10 oz fresh salmon fillet
- sea salt
- ground pepper
- one baking pan
- Preheat oven too 400 degrees Fahrenheit
- Line the baking pan with tinfoil to keep everything inside.
- Halve the zucchini lengthwise and then create smaller cuts and toss out the ends.
- Dice the red onion and chop the tomatoes in half.
- Cut the salmon fillet in half to make two smaller fillets while keeping the skin attached to the underside.
- Place the salmon fillets in the center of the pan and pour about a tablespoon of balsamic vinegar on each.
- Put enough basil pesto on each fillet to lightly cover them without being too overbearing.
- Sprinkle pignoli nuts over each fillet (about 2 tablespoons total).
- Spread another tablespoon of balsamic vinegar amongst the vegetables along with two tablespoons of olive oil. (Note: the vinegar and oil will spread around the pan when cooking to evenly distribute the juices between the salmon and veggies).
- Grab two pinches of rosemary and spread around the pan. Repeat with basil.
- Take one pinch of salt and sprinkle over the vegetables.
- Use a pepper grinder to cover everything in the pan with ground pepper
- Cut two slices from the halved lemon to garnish the salmon fillets.
- Squeeze the juice of the lemon over the salmon and vegetables.
- Cook for about 25 minutes.
Make sure that your salmon is cooked through, still moist, and slightly flaky before pulling it out of the oven. I wait about 25 minutes to let it cook so that the skin peels right off and reveals that great light pink color.
I hope that you enjoyed this recipe! Good luck with all of your own personal resolutions and health goals. Happy New Year!