LEMON PESTO ATLANTIC SALMON PANZANELLA SALAD
INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Pesto Butter Atlantic Salmon
2 cups croutons
2 cups tomatoes, cut into bite-sized pieces
1 cup fresh mozzarella, cut into bite-sized pieces
1 cup thinly-sliced cucumber
1 clove finely-minced garlic
1/2 cup hand-torn basil leaves
1/4 cup thinly-sliced red onion
4 Tbsp olive oil
2 Tbsp lemon juice
1/2 tsp. cracked black pepper
2 tsp. salt
INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Pesto Butter Atlantic Salmon
2 cups croutons
2 cups tomatoes, cut into bite-sized pieces
1 cup fresh mozzarella, cut into bite-sized pieces
1 cup thinly-sliced cucumber
1 clove finely-minced garlic
1/2 cup hand-torn basil leaves
1/4 cup thinly-sliced red onion
4 Tbsp olive oil
2 Tbsp lemon juice
1/2 tsp. cracked black pepper
2 tsp. salt
PREPARATION METHOD
Take salmon out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 12-16 minutes at 400° F. Mix all ingredients in a medium-size bowl. Serve immediately, or for extra flavor, allow to marinate up to an hour. Serve with Lemon Pesto Atlantic Salmon.
OUR GO TO PRODUCTS FOR THIS RECIPE
It never hurts to have quick and easy seafood on hand during the holidays, especially when it’s as delicious as our Spicy Ginger Butter White Shrimp!
