Yield: 4 people
Pesto Salmon
This pesto salmon is one of my favorite ways to make salmon! It truly couldn't be easier to make, coming together in 30 minutes and with one pan. Plus the homemade pesto absolutely elevates the flavor. This recipe is the perfect weeknight meal and it's a great way to get the whole family to eat their healthy fats! It's also dairy free, gluten free, and paleo.
Ingredients
- 2 tbsp olive oil
- 1 lb wild caught sockeye salmon filet
- 1 pint cherry tomatoes
- 1 bunch asparagus
Pesto
- 2 cups broccoli sprouts
- 2 cups arugula
- ¼ cup extra virgin olive oil
- ⅓ cup sunflower seeds
- 2 tbsp hemp seeds
- 3 cloves garlic
- ½ tbsp lemon juice
- salt and pepper, to taste
Instructions
- Preheat the oven & make the pesto. Preheat oven to 425. While the oven is preheating, throw all of the ingredients for the pesto into a high speed blender or food processor and blend until smooth.
- Prep the salmon. Pat salmon filet dry with paper towel, season with olive oil, salt and pepper. Then spread pesto evenly on salmon filet.
- Prep the veggies & then bake. Add asparagus & cherry tomatoes. Drizzle with olive oil, salt and pepper. Place sheet pan in the oven and bake for 15 minutes.
- Serve & Enjoy! Best served hot with a complex carb of your choice
Notes
- While the homemade pesto is truly amazing, if you would like to save time you can use a store bought pesto.
- For a perfectly balanced meal serve with a complex carb or your choice. I love having it with quinoa or rice.
- If you don't like asparagus you can swap with broccoli or brussels sprouts.
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