Thank you thank you, Whole Foods for this Broccoli Kale pasta sauce. I was looking for pesto but found this in the pasta sauce aisle instead. I didn’t even take the time to read what was in it, but it packs tons of flavor and pretty sure the ingredient list is simple because it’s lower cal than other sauces.
Now, for the simplest recipe ever: spray a baking dish with some Pam and then cover the bottom with a layer of sliced yellow squash. (If you’re making for two people, one squash is perfect.) Drizzle some oil (I used avocado oil) on top and crack some salt and pepper. (Like that avocado oil, I went fancy with pink salt and rainbow peppercorns. Totally unnecessary, but they sell it cheap at Trader Joe’s so I always have it around and really like the flavor.) Place a gorgeous piece of salmon on top (mine was .6 lbs) and top with the broccoli kale sauce. Bake in a 415 oven for 20-25 minutes.
This took zero effort, would be great with a lemony pesto (if you can’t find this sauce), and felt like a lovely light summer supper. While I wasn’t the happiest about turning on my oven in the middle of summer, this meal made it worth it.