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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