Enjoy Baked Pesto Salmon with leeks and carrots for your dinner entrée tonight. Baking this pesto salmon in a foil packet makes cleanup a cinch!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 leek, white and light green parts cut into thin 3-inch-long strips
2 carrots, cut into 3-inch-long matchlike sticks
1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
1 skinless salmon fillet (1 lb./450 g)
1/4 cup Classico Basil Pesto di Genova
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How do I make it ?
Heat oven to 400ºF.
Place vegetables on large sheet of heavy-duty foil; drizzle with 1/4 cup dressing.
Top with fish; spread with pesto. Drizzle with remaining dressing. Fold foil to make packet.
Bake 25 min. or until fish flakes easily with fork.
Kraft Kitchen Tips!
Prepare using Classico Pesto di Sardegna Sun-Dried Tomato.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 4 g
Cholesterol 55 mg
Sodium 530 mg
Carbohydrate 11 g
Fibre 2 g
Sugars 6 g
Protein 20 g
4 servings, 1/4 recipe (193 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.