Super Fast
Sun-Dried Tomato Pesto Salmon
Spring Mix-Avocado Salad
Ingredients
- 2 Tbsp sliced almonds
- ¾ cup fresh basil leaves
- 1 Tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
- 2 cloves garlic, minced
- ¼ cup sun-dried tomatoes in oil, drained
- ¼ cup extra virgin olive oil
- 2 (6-oz) skinless salmon fillets
Instructions
- Preheat oven to 400°F. Pulse nuts, basil, lemon juice, salt, pepper, garlic, tomatoes, and oil in a food processor until smooth.
- Rub half of mixture all over fish; place fish in a baking dish coated with coconut oil cooking spray.
- Bake 10 to 15 minutes or until fish flakes with a fork. Serve with remaining pesto.
Side Dish Ingredients
- ½ (5-oz) pkg spring mix
- 1 avocado, cut into chunks
- 1 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp raw honey
- ¼ tsp garlic salt
- ¼ tsp pepper
- 2 Tbsp extra virgin olive oil
Side Dish Instructions
- Combine lettuce and avocado in a bowl.
- Whisk together vinegar, mustard, honey, garlic salt, and pepper in a small bowl; gradually add oil, whisking until blended. Pour over salad; toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
