Salmon with Warm Vegetables and Pesto

inAmerican Recipes, Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 20 MINS
  • COOK TIME | 15 MINS

This one-skillet meal comes together in minutes but tastes like it took all day to make. It is fresh, filled with umami flavor, and highly nutritious.

Ingredients

  • 4 4-ounce portions of fish
  • 2 tablespoons olive oil, divided
  • 14-ounce can of corn, drained
  • 3-4 ripe tomatoes, roughly chopped, about 3 cups
  • Medium bunch kale, rinsed, stems removed, and chopped
  • Sea salt and fresh ground pepper

Instructions

  1. Bring the fish to room temperature, then season with salt and pepper.
  2. Over medium heat, in a skillet large enough not to crowd the fish, add 1 tablespoon of olive oil.
  3. Add the fish flesh-side-down and cook 3 minutes, undisturbed. Flip the fish and cook for 2–3 more minutes, undisturbed, until it reaches the desired temperature. Transfer fish to a plate.
  4. Add the corn and tomatoes. Season with additional salt and pepper, and mix to incorporate. Cook until most of the liquid has evaporated, about 5 minutes.
  5. Add the chopped kale and stir in. Cook until wilted.
  6. Add the pesto and mix. Heat until warm through, about 2-3 minutes.
  7. Nestle the salmon back into the pan, season with additional salt and pepper, and serve.

Notes

You can substitute 6 ounces baby spinach for kale.