- 4 skinless salmon fillets (6 oz. each)
- 4 teaspoons plus 1/4 cup store-bought pesto
- 2 cups fresh or frozen peas
- 2 heads Bibb lettuce, roughly chopped
- 2 tablespoons torn mint leaves
Brush each fillet all over with 1 tsp. pesto; season. In nonstick skillet, cook over medium-low, turning once, until fish flakes, 7 minutes; transfer to plate. In skillet, cook peas and 1/4 cup pesto until warmed, 2 minutes. Off heat, toss with lettuce and mint until wilted; season. Serve with salmon.