Yield: 1
Salmon with sauteed vegetables and avocado pesto
Today we'll make salmon with sauteed vegetables and avocado pesto. I hope the attractive appearance does not lead you to believe that it is difficult to prepare, because this recipe is still simple, healthy, and quick. Is there anyone who gives more?
Prep Time
10 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
50 minutes
Ingredients
- 400 g salmon cut into two pieces
- 100 g of zucchini cut into slices
- 100 g green beans, cut into chunks
- 12 cherry tomatoes cut in half
- 1 ripe avocado
- 1 clove of garlic
- 1 generous handful of fresh basil
- 3 tbsp pine nuts or walnuts
- 1/2 cdta de sal
- 1 tbsp lemon juice
- 3-4 tbsp of water
Instructions
- To make the pesto, combine all of the ingredients in a Vitamix glass. Blend, adding water as needed, until the mixture is creamy and thick. Store in a tightly closed jar with a lid. You can prevent the top from rusting by sprinkling it with olive oil.
- In De Buyer's cast iron skillet, heat 2 tablespoons olive oil. Cook the vegetables that have been cleaned, washed, and chopped until they are al dente. Season and set aside.
- Grill the salmon for 3-4 minutes on each side in the same excess oil. It has already been salted and peppered. If necessary, add a little more oil.
- Scoop out the salmon and top with the avocado pesto. Garnish with pine nuts and serve with sauteed vegetables. Good appetite!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 359Total Fat 25gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 18gCholesterol 63mgSodium 72mgCarbohydrates 11gFiber 6gSugar 3gProtein 26g