Baked Pesto Salmon

Source: The Pampered Chef

2 salmon fillets (4-6 ounces each), about 1 inch thick
2 small yellow summer squash or zucchini, cut into 1-inch slices
1 small red onion, cut into 1-inch wedges
1 tablespoon olive oil
1 garlic clove, pressed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 lemon
2 tablespoons prepared basil pesto

Preheat oven to 425°F. Place salmon fillets side by side but not touching on Medium Bar Pan.

Cut yellow squash crosswise into 1-inch slices using Crinkle Cutter; cut slices in half. Cut onion into 1-inch wedges using Utility Knife.

In Small Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add vegetables; toss to coat.

Arrange vegetables around salmon on pan. Zest lemon using Lemon Zester/Scorer to measure 1/2 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice.

In Prep Bowl, combine lemon zest, juice and pesto; mix well. Brush top and sides of salmon with pesto mixture using Pastry Brush.

Bake 12-14 minutes or until salmon flakes easily with fork and vegetables are crisp-tender. Garnish with additional lemon zest, if desired.

Makes 2 servings