Sundried Tomato-Pesto Salmon



Our Sundried Tomato-Pesto is absolutely divine on this gorgeous Alaska salmon fillet from 10th and M Seafoods! It will be packaged in foil. - Gluten Free.

Cooking Instructions:

Sundried Tomato-Pesto Salmon

Thaw in the refrigerator for 2 to 3 days or until completely thawed. Heat the grill to medium. Unwrap the salmon, leaving it on the foil. Place it on the grill rack for 20 to 25 minutes or until the fish flakes with a fork and has an internal temperature of 150 degrees with your meat thermometer. OR, place the salmon on a single layer of foil in the oven and bake at 400 degrees for 15 to 20 minutes and internal temperature reaches 150 degrees.

Serving Suggestions:

Serve with Mushroom Orzo or mashed potatoes.

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