Summer Salmon Pesto

In this quick skillet dinner, salmon fillets cook over a bed of vegetables and are finished with a dollop of pesto. It's fast, fresh and summery.

2 tablespoons extra-virgin olive oil
3 medium zucchini, quartered lengthwise, sliced (1/2 inch) (4 cups)
1/2 cup finely chopped red bell pepper
4 (4-oz.) skinless salmon fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup basil pesto
1/4 cup shredded Parmesan cheese

1. Heat oil in large nonstick skillet over medium heat until hot. Add zucchini and bell pepper; cook 1 minute or until slightly softened, stirring frequently.

2. Arrange salmon over vegetables; sprinkle with salt and pepper. Cover; reduce heat to low. Cook 4 to 6 minutes or until fish just begins to flake. Remove skillet from heat. Spoon pesto over salmon; sprinkle cheese over salmon and vegetables.. Cover; let stand 1 minute.

4 servings

PER SERVING: 380 calories, 25.5 g total fat (6 g saturated fat), 31 g protein, 7 g carbohydrate, 70 mg cholesterol, 450 mg sodium, 2.5 g fiber

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