Salmon with Fresh Tomatoes and Pesto
with peaches / zucchini
This meal feels fresh and summery whether you cook it on the grill or inside. It was first featured in 2018.
Smarts #1: If you're cooking this meal on the grill, you have the option to lightly sear the peaches. This brings out their natural sugars. If you prefer (or if you are cooking indoors), just slice the peaches and serve them raw.
Smarts #2: If making soup later this week, make a double batch of pesto tonight to use in both meals.
Smarts #1: If you're cooking this meal on the grill, you have the option to lightly sear the peaches. This brings out their natural sugars. If you prefer (or if you are cooking indoors), just slice the peaches and serve them raw.
Smarts #2: If making soup later this week, make a double batch of pesto tonight to use in both meals.
Tags
Proteins
Cuisines
Ingredients
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
Choose Cooking Method
Prep
- Make pesto - (Double if making Wednesday’s meal; If prepping right before cooking, get grill 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)
- Zucchini - Slice into rounds. (Can be done up to 3 days ahead)
- Tomatoes / Peaches - Prep as directed.
- Salmon - Season with some salt and pepper.
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Make
- Heat grill to 400F / 204C degrees. Clean grates and brush with some cooking oil.
- Brush zucchini with cooking oil and season with some salt and pepper. Brush cut-side of peaches with some oil.
- 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.
- 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.
- Toss tomatoes with pesto (reserve half if doubled) and season with some salt and pepper. Spoon tomatoes over salmon.
- Serve salmon with zucchini and peaches on the side. Enjoy!
Prep
- Make pesto - (Double if making Wednesday’s meal. If prepping right before cooking, get 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)
- Zucchini - Slice into rounds. (Can be done up to 3 days ahead)
- Tomatoes / Peaches - Prep as directed.
- Salmon - Season with some salt and pepper.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- 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.
- Toss tomatoes with pesto (reserve half if doubled) and season with some salt and pepper. Spoon tomatoes over salmon.
- Serve salmon with zucchini and peaches on the side. Enjoy!
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