Highliner
Pesto Crusted Salmon Focaccia
Add an Italian twist to your salmon weeknight recipe with a tomato pesto sauce and focaccia bread. Assemble an amazing sandwich that no one will resist.
Serves: 4
Serves: 4Prep time: 15 mins
Prep time: 15 minsCook time: 15 mins
Cook time: 15 mins
Ingredients
Preparation
Ingredients
- 1 package High Liner IQF Wild Pacific Salmon, thawed
- 1 focaccia loaf
- 1 red onion, sliced
- 1/2 cucumber, sliced
- 1 cup baby arugula
- 1 avocado, sliced
- 4 tsp sundried tomato pesto
For the aioli
- ½ cup mayonnaise
- 1 tbsp sundried tomato pesto
- Preheat oven to 375F. Place thawed salmon portions onto a baking sheet lined with parchment paper and spread approx. 1 tsp of sundried tomato pesto onto each salmon portion. Bake for 5-8min or until done.
- Sauté red onions with a touch of olive oil and season with salt and pepper
- Combine remaining sundried tomato pesto with mayo to make the aioli.
- Slice focaccia loaf to size to accommodate each portion of salmon. Apply desired amount of aioli to each slice of focaccia and assemble sandwich according to picture or to your own style.
