Pesto Salmon
Pan-seared or roasted salmon fillet coated with pesto and finished with a squeeze of fresh citrus. Served with roasted vegetables and optional grain or starch sides.
Ingredients
Method
Preheat oven to 400°F (or prepare a skillet over medium-high heat). Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
Toss vegetables with olive oil, salt, and pepper on a sheet pan; spread in a single layer.
Roast vegetables for 10 minutes, then create space on the pan and place salmon fillets skin-side down among them. (Alternatively, sear salmon in a skillet for 3–4 minutes skin-side down, then transfer to the oven with roasted vegetables.)
Spread or brush 1.5 tbsp pesto over the top of each salmon fillet.
Roast everything for 8–10 minutes, until the salmon is opaque and flakes easily with a fork and vegetables are tender.
Transfer salmon and vegetables to plates. Drizzle with lemon juice, garnish with fresh parsley if desired, and serve with lemon or lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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