10-Minute One Pan Seafood in Pesto Sauce
Equipment
- pot or pan
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 pound fresh cod fillets thawed and pat dry
- 12 oz large cooked shrimp thawed and pat dry, peeled and tail-off
- ½ tablespoon salt
- ½ tablespoon ground black pepper
- Fresh juice of 1 large lemon
- ¾ cup store-bought pesto sauce
- 1 can quartered artichokes drained, 14 oz
- 6-8 Kalamata olives
- 4 slices lemon
- Chopped parsley optional
Instructions
- Heat olive oil over medium heat in a large no-stick skillet. Cook minced garlic for about 60 seconds, stirring occasionally. Do not let brown! Remove cooked garlic from the pan with a slotted spoon and reserve.
- Season the cod fillets and shrimp with salt and pepper. Reserve shrimp.
- Add cod fillets to the skillet and let cook still over medium heat for about 4 minutes. Pour lemon juice over cod fillets, add the seasoned shrimp, and pesto sauce; let cook for about 2-3 minutes.
- Add the artichoke and olives, and let cook for about 1 minute. Garnish with slices of lemon on top. Serve while still hot with a sprinkle of chopped parsley if desired. Enjoy!
Recipe Video
Recipe Notes
- Side dish suggestions: pasta, creamy polenta, rice, mashed potatoes, quinoa, steamed or roasted low carb vegetables.
- Store in the fridge for up to 3 days. Freeze for up to 3 months. Pesto may separate once heated.
Nutrition
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