Pesto-Roasted Salmon with Corn

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Preparation & Serving


  • Serves: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 2 cups Market District cherry tomatoes (about 10 oz.)
  • ½ medium red onion
  • 1 garlic clove
  • 4 Giant Eagle salmon filets (about 1 lb.)
  • 4 Tbsp. Classico® pesto
  • ¼ cup Giant Eagle red wine vinaigrette
  • 1 Tbsp. Giant Eagle unsalted butter
  • 1 cup Giant Eagle frozen lima beans
  • 2 cups Giant Eagle frozen corn
  • Salt and pepper to taste


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 440, Fat 20g, Sat. Fat 4.5g, Trans Fat 0g, Cholesterol 80mg, Sodium 470mg, Total Carbohydrate 35g, Fiber 6g, Sugars 8g, Protein 33g

Dietitian Pick, Heart Healthy, Diabetes Appropriate

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.

Allergen Information:
Soy Free, Egg Free, Peanut Free

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