Pesto Aioli Salmon with Bread Crumbs
over Tri-Colored Quinoa
1 cup quinoa, cooked according to the package. (note: ratio of water to grain is 2 to 1.)
4-6 salmon fillets, skinned
1/4 cup prepared pesto (or Homemade Pesto)
3 ounces light mayonnaise
1/4 cup panko bread crumbs
olive oil (or basil infused olive oil)
Fresh basil leaves (optional garnish)
Preheat oven to 400 degrees.
Combine pesto and mayonnaise.
Place salmon in a baking dish, coating with cooking spray. Spread salmon fillets with pesto aioli.
Sprinkle bread crumbs on top.
Bake at 400 degrees for 40 minutes, or until fish is 135 degrees. If bread crumbs aren’t browned, throw it under the broiler for about 1 minutes.
Allow to rest for a few minutes. Serve over quinoa.
|We served it along with a kale salad with a balsamic vinaigrette.|