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
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