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Pesto-Rubbed Baked Salmon with Smashed Cucumber and Green Apple Salad Recipe

Get Pesto-Rubbed Baked Salmon with Smashed Cucumber and Green Apple Salad Recipe from Recipe Iseasy

Pesto-Rubbed Baked Salmon with Smashed Cucumber and Green Apple Salad

Recipe by Geoffrey Zakarian

  • Level: Easy
  • Yield: 6 servings
  • Total: 35 min
  • Active: 35 min

Nutritional Analysis Per Serving

  • Calories: 510
  • Total Fat: 27 grams
  • Saturated Fat: 4 grams
  • Cholesterol: 77 milligrams
  • Sodium: 299 milligrams
  • Carbohydrates: 30 grams
  • Dietary Fiber: 4 grams
  • Protein: 40 grams
  • Sugar: 22 grams

Ingredients

Salmon:

  • Unsalted butter, softened, as needed
  • Kosher salt and freshly ground black pepper
  • Six 6-ounce skinless salmon fillets, preferably wild
  • 3 tablespoons prepared pesto
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh lemon juice

Salad:

  • 1 English cucumber, peeled
  • Kosher salt and freshly ground black pepper
  • 1/4 cup finely diced pitted Medjool dates (about 6)
  • 2 green apples, cored and cut into 1/4-inch dice
  • 1/2 cup toasted pine nuts
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • Juice of 1 lemon

Instructions

  1. For the salmon: Preheat the oven to 300F. Lightly coat a baking dish with softened butter and sprinkle with a pinch of salt and pepper. Arrange the salmon fillets flat-side down, brush with butter, and season with salt and pepper.
  2. In a small bowl, mix the pesto, Dijon mustard, and lemon juice; season to taste. Spread evenly over the top of each fillet. Bake until cooked to your liking, about 14 minutes for medium-rare (1-inch thick fillets; add time for thicker ones).
  3. For the salad: While salmon bakes, place the peeled cucumber in a towel on a cutting board and smash firmly with the heel of your hand. Chop into 1/2-inch rounds, place in a bowl, and lightly salt. Add dates and apples; stir to combine.
  4. Mix in toasted pine nuts, olive oil, mint, and lemon juice. Season with salt and pepper; toss to coat evenly.
  5. Plate the warm salmon and serve with the refreshing smashed cucumber-green apple salad alongside.

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