Pesto Salmon with Crispy Parmesan Zucchini
Tender, flaky broiled salmon fillets are topped with herbaceous pesto and served over rice. Parmesan covered zucchini slices broil with the salmon until golden brown and crispy.
Ingredients
- ½ cup long-grain white rice
- 1 cup chicken stock or water
- Nonstick spray
- 1 lb zucchini or yellow squash cut into ¼-inch thick rounds
- 1 tsp garlic powder
- Kosher salt and pepper
- 2 tbsp extra virgin olive oil divided
- 2 6-oz fillets of salmon preferably center cut pieces about 1-inch thick
- ¾ cup freshly grated parmesan cheese
- ¼ cup pesto
Instructions
- Combine rice with chicken stock or water in a medium saucepan. Bring to a boil over high heat then cover and reduce heat to low. Simmer for 15 minutes then remove heat and leave covered.
- Meanwhile, lightly grease a large sheet pan with nonstick spray. Preheat oven to broil with a shelf near the top.
- In a medium bowl combine zucchini, garlic powder, ½ tsp salt and ¼ tsp pepper. Toss with 1 tbsp olive oil to coat. Spread out on sheet pan.
- Make room and place salmon fillets on sheet pan. Brush them with remaining 1 tbsp oil olive and season with salt and pepper.
- Broil for 4 minutes then remove from oven and flip zucchini. Sprinkle tops of zucchini with parmesan cheese then return to oven for another 4-6 minutes until salmon flakes easily with a fork and zucchini are lightly browned and crispy. If needed remove salmon to a plate and return zucchini to broil.
- Serve salmon over rice with a side of zucchini. Top salmon with pesto.