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Pesto Salmon & Cranberry-Almond Pilaf

Pesto Salmon & Cranberry-Almond Pilaf

Prep time: 12-15 minutes oven or 2-3 minutes microwave

Who's ready for a pesto fest-o?

Not only is this roasted salmon filet marinated in our (nut-free!) basil-arugula pesto, it's partnered with a lush, creamy pesto aioli for dipping in, or dolloping on top. Served with a sweet-crunchy dried cranberry & toasted almond pilaf, and lightly charred lemon-garlicky green beans.

Just pop it in a casserole dish to warm in the oven! (Or, if you're in a hurry, a couple minutes in the microwave works too!)

In your bag

  • Your tasty eats!

At home

  • Casserole dish
  • Microwave-safe dish & damp paper towel

Oven option:

  1. Preheat your oven to 350F. 
  2. Arrange salmon, green beans & rice side by side in your casserole dish. Drizzle ~1 teaspoon of water over pilaf.
  3. Heat for 12-15 minutes, or until warmed to your liking. 

Microwave option:

  1. Arrange salmon, green beans & rice on a microwave-safe plate.
  2. Pour a teaspoon of water over pilaf. Cover with a damp paper towel and microwave until warmed to your liking. 

Serve with your pesto aioli. Dollop it over the top of your salmon, or use as a dipping sauce– your pick!

That’s it! #Dinnersolved, dinner served.

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