Salmon Stuffed Tomatoes
These are SO good. Wow. I just might have them again for lunch today. And healthy.
3 medium tomatoes
3 ounces cooked salmon (Fresh Atlantic, wild caught)
My favorite method for moist salmon is to set the oven to 350 degrees. Place the salmon on a "fish only" silpat in a sheet pan, salt and pepper generously. When the oven hits around 200 degrees put the fish in. Set the timer for about 20-30 minutes depending on size of salmon fillet. Start checking after about 3/4 of the time has elapsed. The salmon is done when the thickest part feels semi firm. You could also check with a fork if you are unsure. This honestly is the best way to do it, as it doesn't have a tendency to dry out even the thinnest of areas.
3 tbsp. dry pesto
4 ounces basil
1/4 c. pine nuts
2 cloves garlic
Chop well in mini food processor until it is mixed well.
Because this doesn't have oil you will need to use it immediately or freeze the remaining in a ziplock bag, air removed.
3 tbsp. almond meal
1/2 ounce Parmesan
salt and pepper
Preheat oven to 350 degrees. Mix salmon, pesto, almond meal and part of Parmesan. Finish mixture with a salt and pepper. It will seem a little dry, but trust me on this, but it is okay. Core out tomatoes and fill them with mixture. Top with remaining Parmesan and cook for about 15 minutes.