Meal Kit
Skinnytaste Basil-Parmesan Crusted Salmon
with garlic zucchini and tomatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Gina Homolka
Surf's up with this delicious Skinnytaste low carb seafood dish that tastes like you ordered it from a beachside restaurant. Each hearty salmon fillet has a generous coating of basil pesto and shredded Parmesan, so every bite is loaded with flavor. Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 2 Zucchini
- 1 Lemon
- 4 oz. Grape Tomatoes
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2 oz. Basil Pesto
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1 oz. Shredded Parmesan Cheese
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0.42 oz. Mayonnaise
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories610
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Carbohydrates13g
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Net Carbs10g
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Fat44g
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Protein44g
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Sodium900mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Halve tomatoes.
Halve zucchini lengthwise. Cut halves into 1/4" half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Halve lemon. Cut one half into wedges and juice the other half.Mince garlic.Pat salmon dry and season flesh side with a pinch of pepper. Drizzle lemon juice over salmon. -
2 Prepare the Salmon
In a mixing bowl, thoroughly combine mayonnaise, half the cheese (reserve remaining for vegetables), and pesto.
Place salmon on prepared baking sheet, skin-side down. Top evenly and completely with pesto-mayonnaise mixture. -
3 Roast the Salmon
Roast salmon in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
While salmon roasts, continue recipe. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add garlic, zucchini, and a pinch of salt to hot pan and stir until lightly browned, 3-5 minutes.Add tomatoes and a pinch of salt. Stir occasionally until tomatoes start to release juice, 2-4 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping vegetables with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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