*Serves 4
Per Serving: Calories 222, Protein 19g, Total Fat 13g, Carbs 6g, Fiber 1g
Ingredients:
4 (12 oz) salmon fillets
Kosher salt and ground pepper to taste
1/3 cup pesto sauce divided
1 pint cherry tomatoes
Instructions:
Preheat the oven to 425F.
Season the salmon fillets with some salt and pepper. Lay the fish, skin-side-down, in a baking dish, large enough to fit the salmon and tomatoes.
Add 2-3 tablespoons of the pesto sauce over the fish. Spread evenly to cover the fillets. Add cherry tomatoes to the sides of the fish.
Bake uncovered in the preheated oven for 12-15 minutes until the fish is opaque and begins to flake with a fork.
Transfer the fish to a serving platter and serve with remaining pesto sauce on top. Serve immediately!