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Nutrition Facts
Serving Size 235 g
(Approx. 2 Servings)
Amount Per Serving
Calories 350 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 170 mg 7%
Total Carbohydrate 7 g 2%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 22 g
Vitamin A 40% Iron 20%
Vitamin C 45% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pesto Salmon with Wilted Spinach and Squash
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

3 Oz fresh basil
1/2 cup(s) pinenuts, a mixtures of walnuts, pistachios and almonds work well
1 lemon, juiced
2 Tbsp grated Parmesan
1/2 cup(s) olive oil
1 1/2 Tbsp shallot, sliced
1/4 Tsp black pepper
1 Tsp garlic, sliced
1 Tsp Adams Reserve Seafood All Purpose Rub
6 Oz salmon
2 cup(s) spinach
1 medium squash, sliced into thin rounds
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Instructions

1
Preheat oven to 350°F. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
2
Combine basil, roasted nuts, lemon juice, Parmesan, olive oil, shallot, black pepper and garlic in a food processor. Pulse until smooth.
3
Equally sprinkle seafood seasoning on salmon and bake about 10 to 12 minutes or until salmon easily flakes with a fork.
4
While salmon bakes, in a non-stick skillet over medium heat, sauté squash with 2 tablespoons of pesto for a few minutes or until soft. Add a few tablespoons of water as squash cooks.
5
Once squash is tender, add spinach cook an additional minute and remove from heat.
6
To plate, divide squash and salmon on two dishes and top with an additional spoonful of pesto.
7
Chef's Note: Leftover pesto is great on sandwiches, pizza and French bread.

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