Meal Kit
Skinnytaste Basil-Parmesan Crusted Salmon
with spring mix salad
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 carbs
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 springtime flavors. The salad plays an important role too; not only is it the perfect bed for your salmon but all its colors make you feel like you're biting into a rainbow. 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
- 1 Lemon
- 4 oz. Grape Tomatoes
- ½ fl. oz. Red Wine Vinegar
- 2 oz. Spring Mix
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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
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) pq1YnVq5
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Calories540
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Carbohydrates9g
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Net Carbs7g
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Fat37g
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Protein41g
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Sodium650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
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 lemon and juice.Pat salmon dry, and season flesh side with a pinch of salt and pepper. Drizzle lemon juice over salmon. -
2 Prepare the Salmon
In a mixing bowl, combine mayonnaise, half the cheese (reserve remaining for topping salmon and salad), and pesto until completely combined.
Place salmon on prepared baking sheet, skin side down. Top evenly and completely with pesto-mayonnaise mixture and a pinch of reserved cheese. -
3 Bake the Salmon
Bake salmon in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
While salmon bakes, make salad. -
4 Make the Salad
In another mixing bowl, toss or gently combine spring mix, remaining cheese, red wine vinegar (to taste), 1 tsp. olive oil, and tomatoes.
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5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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