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Week of 8/27/18

Salmon with Fresh Tomatoes and Pesto
with grilled peaches / zucchini

Active: 45 Total: 45
Original GF Paleo Vegetarian
Salmon with Fresh Tomatoes and Pesto

Inspired by the Italian summer salad with fresh tomatoes and basil, this salmon takes advantage of summer produce at its peak. To keep the dish fresh and light, keep the tomatoes raw and pile them on the salmon just before serving.
Smarts: Any tomatoes will work in this dish (cherry, grape, or any color of heirloom tomatoes) so grab whatever looks best.

Tags
Grill Friendly
Proteins
Fish, non-canned
Cuisines
European - Mediterranean
Save recipe
89

Ingredients

Metric
Servings:
4
Basil Pesto:
  • Pine nuts - 2 Tbsp (sub walnuts or pecans)
  • Garlic - 1 clove , peeled
  • Basil, fresh - 1 1/2 oz
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
Salmon with Fresh Tomatoes and Pesto:
  • Tomatoes, medium - 2 , chopped
  • Salmon - 1 1/4 lb
  • Basil Pesto (ingredients listed separately) - ~1/4 cup
Grilled Peaches and Zucchini:
  • Zucchini - 1 lb , sliced into rounds
  • Peaches - 2 , halved, pits removed
  • Oil, cooking - 1 Tbsp

Prep

  1. Make pesto - (Double if making Wednesday’s meal.) (If prepping right before cooking, get grill / oven heating before continuing with prep.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves, and lemon juice in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  2. Zucchini - Slice into rounds. (Can be done up to 3 days ahead)

  3. Tomatoes / Peaches - Prep as directed. (If cooking in the oven, slice peaches into wedges and serve them raw.)

  4. Salmon - Season with some salt and pepper. 

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Make

  1. If cooking on a grill: Heat grill to 400F / 204C degrees. Clean grates and brush with some cooking oil.

  2. {grill}: Brush zucchini with cooking oil and season with some salt and pepper. Brush cut-side of peaches with some oil.

  3. If cooking in the oven: Heat oven to 400F / 204C. Spread zucchini on a sheet pan and brush with cooking oil. Season with some salt and pepper. Add salmon, skin-side down. Roast until zucchini is tender and salmon flakes easily with a fork, 15 to 20 minutes.

  4. {grill}: When grill is heated, place zucchini over direct heat and sear on all sides. Continue cooking until tender. Add peaches, cut-side down, and cook just until cut-side is golden brown. Set zucchini and peaches aside.

  5. {grill}: Transfer salmon to grill, skinless side down, and cook until grill marks appear, 4 to 5 minutes. Turn salmon and cook on the other side with the lid closed until it flakes easily with a fork, 3 to 6 minutes more.

  6. Toss tomatoes with pesto (reserve half if doubled) and season with some salt and pepper. Spoon tomatoes over salmon.

  7. Serve salmon with zucchini and peaches on the side. Enjoy!

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