Grilled Salmon with Sundried Tomato Pesto
Our hand-chopped sundried tomato pesto is a fun way to add flavor to proteins, grilled veggies, and even sandwiches. Tonight we top it on an oven-roasted or grilled salmon; for our veggie option,...
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Cooking tools:
- Grill
- Grill pan
- Saute pan
- Chef's knife
- Cutting board
- Pot
- Oven
- Baking sheet
- Aluminum foil
- Stove
- Kitchen shears
- Measuring cup
- Measuring spoon
Ingredients
- 1 Onions, medium, diced
- 1 lb Sugar snap peas, trimmed
- 1 sprig Basil, fresh, leaves torn
- 1 Tbsp Butter
- 1/2 Lemons, juice of
- 1 cup Farro, semi-pearled (this makes ~3 cups cooked, enough for ~2 nights)
- 2 Tbsp Pine nuts
- 2 cloves Garlic, peeled
- 3 Tbsp Sundried tomatoes in oil
- 1/4 bunch Parsley, fresh
- 1/4 cup Oil, olive
- 1 1/2 lbs Salmon
- 1/2 Lemons, wedges
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