1. Preheat oven to 400°F/200°C.
2. On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.
3. Lay the salmon on the zucchini, and spread the pesto on top of the salmon. Top with tomatoes.
4. Bake for 10–12 minutes.
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|Serving Size: 1 Serving (1865g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 884 (61%)|
|Amt Per Serving||% DV|
|Total Fat 98.2g||131 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 42.1g|
|Polyunsanturated Fat 28.4g|
|Cholesterol 217.8mg||67 %|
|Sodium 314.8mg||11 %|
|Potassium 4869mg||128 %|
|Total Carbohydrate 54.9g||16 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 38g|
|Protein 94.1g||134 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1451
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