Mix mayo, pesto and Worcestershire sauce together.
Break toasted pecans into small pieces (a rolling pin works great for this).
Place salmon fillets in a baking dish large enough so that they don’t overlap. Spread the pesto/mayo mixture over the top of the fillets. Sprinkle the pecan pieces over the pesto mixture. Bake 10-15 minutes depending on the thickness of the fillets. Sprinkle the baked salmon with the diced tomatoes. Tear the basil leaves into small pieces over the tomatoes and serve.
Prep Time:10 mins
Cook Time:15 mins
This is just one of dozens of recipes created by kids for kids in the Small Fries Cookbook.
Learn more about this inspiring kids cookbook and grab a copy of your own right here. (All proceeds benefit Cincinnati Children’s Hospital Medical Center.)
Food photography courtesy of Teri Campbell, Teri Studios / terishootsfood.com
[email protected] Hi, my name is Anna, and I'm here to share my stories, make you laugh and help you feel better about your crazy, messy, fabulous life. Learn more here.
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