This creamy pesto takes basic salmon-vegetable lo mein to the next level. Not only is it dairy-free, it's also made with all-natural ingredients. Besides being absolutely delicious, it is super versatile. Enjoy this pesto as a dip with challah, serve it over chicken or fish, or toss with zucchini noodles for a lighter side dish. A Food Fight, Round 1 Recipe
Sun-Dried Tomato Pesto Lo Mein with Grilled Salmon
- Cooking and Prep: 20 m
- Serves: 1
Tomato Basil Pesto
Make the Pesto
Combine sun-dried tomatoes, cashews, and garlic in a food processor. Process, and then add in the basil. Slowly drizzle in olive oil. Season to taste with salt and pepper.
Prepare the Lo Mein
Heat oil in a frying pan on a low flame and cook pepper strips, carrots, and mushrooms until softened, about five to six minutes.
Toss the cooked noodles with the broccoli, mushrooms, peppers, and carrots. Season with salt to taste. For added flavor, incorporate desired amount of pesto to the noodles and vegetables before adding the salmon. Place the salmon on top of the noodles. Spread the pesto on the salmon and garnish with sesame seeds and scallions.
You'll have extra pesto. Refrigerate and use as directed above.