Seared Salmon with Pesto Cream Sauce
Roasted Vegetable Medley
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
Ingredients
- 3 (6-oz) salmon fillets
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- ¼ cup half-and-half
- 1 oz cream cheese, softened
- 1½ Tbsp pesto
Instructions
- Sprinkle fish with salt and pepper. Cook fish in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until fish flakes with a fork.
- Meanwhile, heat half-and-half and cream cheese in a small saucepan over medium heat. Cook 3 minutes or until cheese melts, stirring often. Stir in pesto.
- Spoon pesto sauce over fish.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli, cauliflower, and carrot medley
- ½ (8-oz) pkg baby portobello mushrooms
- 1½ Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer.
- Bake 20 minutes, stirring halfway through, or until vegetables are browned and tender.
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