California King Salmon with Zucchini Recipe
This California King Salmon recipe is made with a tangy Lemon Pesto and thin slices of zucchini. It presents beautifully for any special occasion or when you just want to impress.
Servings: 4
Calories: 290kcal
Ingredients
- 2 (¾ pound) California King Salmon steaks (about 1 to 2-inches thick)
- 3 tablespoons Lemon Pesto (click here for the recipe)
- about ¼ pound zucchini, sliced into very thin rounds
- olive oil
- salt and freshly ground black pepper
Instructions
- Set the oven and prepare the pan. Preheat the oven to 400°F. Drizzle a bit of olive oil on a sheet pan or line it with parchment.
- Assemble. Place the 2 salmon steaks on the prepared sheet pan. Spread about 1½ tablespoons of the pesto evenly on top of each steak. Layer the thin zucchini slices on top of the pesto, pressing them very gently so they stick.Use a pastry brush, or drizzle a bit more of the olive oil over the zucchini slices -- so they shine. Then sprinkle lightly with salt and pepper.
- Bake. Place in the 400°F oven and bake just until the salmon is cooked, about 8 minutes. It should still be slightly translucent in the center.
- Cool and serve. Let it cool for a few minutes and then cut each of the steaks down the middle to create 4 portions. Serve immediately.
Notes
Calorie count is only an estimate.
Nutrition
Calories: 290kcal | Carbohydrates: 2g