Pesto Grilled Salmon with Strawberry Cucumber Salsa
A quick and easy summer dinner, Grilled Pesto Salmon is topped with a bright, fresh strawberry cucumber salsa....that's more like a relish or salad than salsa but you get the idea.
Servings: 4
Cost: $15
Equipment
- grill
Ingredients
- 1-1 1/2 pounds salmon filet cut into four pieces
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 1/2 cup Basil Pesto Sauce
- 1 cup strawberries diced
- 1 cup diced English cucumber
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped basil
- Balsamic Glaze optional
Instructions
- Season easy salmon filet with a sprinkle of salt and pepper.
- Coat each piece of salmon with the basil pesto and set aside.
- Heat the grill to medium heat.
- Place the salmon the grill, skin side down (or bottom down, if skinless) and cook for 5 minutes.
- Flip the salmon over and grill for an additional 5 minutes or until the salmon flakes easily with a fork.
- Transfer the fork to a plate and over with foil.
- In a small bowl, toss the strawberries, cucumbers, onions and basil.
- Divide the salsa over the salmon evenly and drizzle with balsamic glaze, if using.
- Serve immediately
Notes
Grilled Pesto Salmon is best served after cooking but leftovers make an easy lunch the next day.
Store in an airtight container in the refrigerator until ready to reheat. Save the salsa separately and top right before serving.
Nutrition
Calories: 379kcal | Carbohydrates: 7g | Protein: 36g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 947mg | Potassium: 939mg | Fiber: 2g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 22mg | Calcium: 84mg | Iron: 2mg