Pesto and salmon are a great combination and as a bonus, this may be one of my easiest weeknight dinners, especially if you already have the pesto made. All you have to do is spread the pesto on the salmon and bake! It also tastes great room temperature, so it’s a great make-ahead meal. Serve with TG's Crispy Roasted Herb Potatoes and weeknight green salad.
In my house growing up, salmon burgers (or croquettes as we called them in the 80’s) were made from cans of salmon mixed with some eggs, breadcrumbs and maybe a little something green or crunchy if we were lucky. Easy, but it was never my favorite dinner. When I came across this method for making salmon burgers in an issue of Cooking Light, I knew it would be a hit. Instead of canned salmon, this recipe uses fresh salmon that is par-baked and them mixed with fresh and punchy flavors that are a far cry from the dull croquets of my youth. Serve with Sweet and Tangy Cruciferous Slaw on the side.