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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Salmon Pesto Recipe

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Baked Salmon Pesto image

 

This recipe for Baked Salmon Pesto, by , is from Kick-Ass Quarantine Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Faithe Swanick

Category:
Category:

Ingredients:  
Ingredients:  
4-6oz Salmon
6 tablespoons of pesto
1/3 cup of parmesan cheese
Asparagus
Olive oil
1 clove of garlic
Uncle Benís 90-second Quinoa & Whole Grain Brown Rice Blend (8.5oz)

Directions:
Directions:
Preheat oven to 325.

Peel and chop garlic.

Put asparagus, garlic and olive oil into sauce pan and cook on med.

Take salmon and place skin side down onto parchment paper/tinfoil-wrapped baking sheet.

Cover salmon with pesto.

Sprinkle parmesan cheese on top of pesto spread.

Press down parmesan cheese into pesto spread with a spoon to condense.

Place salmon in oven and bake for 12-15 minutes (I like mine on the rarer side so I go 10 minutes).

Take 90-second bag of quinoa brown rice blend and cut whole into left side of seal.

Put in microwave and heat for 90 seconds.

Pour portion of quinoa brown rice blend onto plate.

Place asparagus portion on top of rice.

Take salmon out and add portion to dish.

Wala!

 

 

 

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