Ingredients
4 4-6 oz. wild salmon filets
4 Tbs. pesto
8 Tbs. grated Parmesan cheese
1 tomato
Directions
Preheat oven to 425. Line a baking dish and layer salmon with pesto, slice of tomato, and Parmesan. Bake for 7-9 minutes or until fish is flaky and cooked through. Pin It
2 comments:
This really looks delish and something I want to try out seriously. You have a great blog and your food photos left me drooling!
http://cosmopolitancurrymania.blogspot.com
Thanks, Purabi! I'm browsing through your blog and really enjoyed the biryani post. I'm wondering if that's something I could try in my slow cooker?
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