Baked Salmon with Zucchini and Basil Pesto
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Ingredients:
2 salmon fillets (about 6 ounces each)
2 medium zucchinis, sliced into thin rounds
2 tablespoons olive oil
Salt and pepper to taste
1 cup fresh basil leaves
2 tablespoons pine nuts
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
2 tablespoons lemon juice
Water as needed 
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine the zucchini slices with one tablespoon of olive oil, salt, and pepper. Arrange the zucchini on one side of a baking sheet.
3. Pat the salmon fillets dry and season both sides with salt and pepper. Place the salmon on the other side of the baking sheet. Drizzle the remaining olive oil over the salmon.
4. Bake the salmon and zucchini in the preheated oven for 15 to 20 minutes, or until the salmon flakes easily with a fork and the zucchini is tender.
5. While the salmon and zucchini are baking, prepare the basil pesto. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, minced garlic, lemon juice, and a pinch of salt. Blend until finely chopped.
6. While blending, slowly drizzle in water until the pesto reaches your desired consistency. You may also add an extra splash of olive oil if desired.
7. Once the salmon and zucchini are done baking, remove them from the oven.
8. Serve the baked salmon on a plate alongside the roasted zucchini. Drizzle the basil pesto generously over the salmon and zucchini before serving.
Enjoy this nutritious, flavorful meal that is low in carbs and sugar, perfect for a diabetic-friendly dinner!
