2/3 lb. (2 med.) potatoes, cut into 1” chunks
2 (6 to 8 oz. ea.) salmon steaks
2 T. prepared pesto (thawed, if frozen)
1 T. olive oil
2 cloves garlic, minced
Salt & pepper, to taste
Heat oven to 400°. Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 6 minutes, until just tender. Meanwhile, spread top of each salmon steak with pesto, dividing equally. Place on rimmed baking sheet. Bake until salmon is opaque throughout, 15 to 20 minutes. While salmon bakes, in medium nonstick skillet over high heat, combine oil and garlic. Add potatoes. Pan-roast, tossing, 5 to 8 minutes, until golden brown. Season with salt and pepper. Serve salmon with potatoes. Makes 2 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Italian Bread, Artichoke Hearts Vinaigrette, Poached Pears.
Nutritional Information Per Serving: Based on 6-ounce salmon steaks): 360 calories, 14 gm fat, 35 mg cholesterol, 1150 mg sodium, 20 gm carbohydrate, 2 gm fiber, 29 gm protein.