This vibrant, flavorful meal brings a taste of the Mediterranean to your table with minimal effort. Tender salmon filets are topped with bright, aromatic pesto and roasted alongside a colorful medley of crisp vegetables. Sugar snap peas and juicy tomatoes deliver summertime flavor no matter the season.
Meal Card: Roasted Salmon and Pesto with Sugar Snap Peas & Tomatoes
Ingredients
- 2-4 salmon filets
- 1-2 packets pesto
- 1-2 packages Mediterranean vegetable blend
- 1-2 packages kale
Directions
1) Place pesto packets in a bowl of hot water to thaw.
2) Open salmon filets and place on a Suvie roasting rack (handles facing up) set within a Suvie pan. Season filets with 1 tbsp olive oil, ½ tsp salt, and freshly ground pepper (for 4 servings, use 2 tbsp olive oil and 1 tsp salt). Cut open pesto and squeeze equally onto each filet. Place pan in the top zone of Suvie.
3) Open Mediterranean vegetable blend and kale into a Suvie pan. Season with 1 tbsp of olive oil, 1/2 tsp salt, and freshly ground pepper (for 4 servings, use 2 tbsp olive oil and 1tsp salt), stirring to combine. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
6) Remove pans from Suvie. Transfer salmon filets to a cutting board to rest for 4 minutes. Stir vegetables together and season to taste with salt and pepper.
7) Divide vegetables and salmon filets between plates.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories , Total Fat g, Total Carbohydrates g, Total Sodium mg, Total Protein g.
