Ten Minute Low Carb Pesto Salmon

Broiled fish is like fast food gourmet. This recipe will impress any of your dinner guests.  This recipe uses my OAMC pesto recipe which you can make ahead of time and freeze. You can find that recipe here: http://www.lowcarbcrock.com/2012/09/low-carb-easy-pesto-sauce-great-for-all/

Ingredients:
1 salmon fillet (mine was about 16 inches long)
3 cubes of pre-made pesto (or as much as needed to lightly cover the salmon)

Directions:
(1) Turn your broiler on high.
(2) Place the salmon on a baking sheet.
(2) Brush it with pesto
(3) Place it in the broiler.
Cook time depends on the thickness of your fillet and your preferences. I cooked my salmon (pictured above) for 10 minutes. The general rule for broiling time with salmon is to allow ten minutes of broiling for every inch of thickness of the fillet.

I served this with sauteed mushrooms and steamed green beans. It was amazingly delicious!

Tip:
I switched from a traditional pastry brush to a silicone pastry brush many years ago.  The silicone brush can go right into the dishwasher and it gets fully clean and free of any smells.

Broiled fish is like fast food gourmet.  This recipe will impress any of your dinner guests.  They will never guess how simple and easy is really was.  This recipe uses my OAMC pesto recipe which you can make ahead of time and freeze. 

Ingredients:
1 salmon filet (mine was about 16 inches long)
3 cubes of pre-made pesto (or as much as needed to lightly cover the salmon)

Directions:
(1) Turn your broiler on high. 
(2) Place the salmon on a baking sheet. 
(2) Brush it with pesto
(3) Place it in the broiler. 
Cook time depends on the thickness of your filet and your preferences.  I cooked my salmon (pictured above) for 10 minutes.  The general rule for broiling time with salmon is to allow ten minutes of broiling for every inch of thickness of the fillet.

I served this with sauteed mushrooms and steamed green beans.  It was amazing!

Tip:
I always

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Copyright 2012 lowcarbcrock.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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