Preheat oven to 400°F. Halve the cherry tomatoes. Julienne the onion into paper-thin slices. Peel and chop garlic.
Season salmon filets with salt and pepper and place on a foil-lined sheet pan. Spread 1 tablespoon of pesto on each salmon filet and put in oven. Cook for 12-15 minutes or until internal temperature reaches at least 145°F.
Combine onions with red wine vinaigrette, half the amount of cherry tomatoes and salt and pepper. Mix well and let marinade while salmon cooks.
In a small pot, melt butter and add garlic. Cook over medium heat. Once garlic is tender add in lima beans, corn and ⅓ cup of water and sweat for 2-3 minutes. Season with salt and pepper. Add the other half of the cherry tomatoes and set aside.
Spoon corn mixture onto the plates and top with the salmon and cherry tomato vinaigrette.
Approximate nutritional values (per serving):
Calories 470, Fat 23g, Sat. Fat 6g, Trans Fat 0g, Cholesterol 90mg, Sodium 470mg, Total Carbohydrate 35g, Fiber 6g, Sugars 8g, Protein 33g
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Soy Free, Egg Free, Peanut Free, Gluten Free
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