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
- 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.
- 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).
- 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.
- Mix in toasted pine nuts, olive oil, mint, and lemon juice. Season with salt and pepper; toss to coat evenly.
- Plate the warm salmon and serve with the refreshing smashed cucumber-green apple salad alongside.
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