Pesto Salmon

Updated at: Thu, 17 Aug 2023 03:14:29 GMT

Step 1

Preheat the oven to 450°F. Medium dice the sweet potatoes. Transfer to a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. On a sheet pan, arrange sweet potatoes in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 2

In a bowl, combine the pesto and mayonnaise. Transfer half the pesto mayo to a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer the seasoned fish to the oiled sheet pan, skin side down. Evenly top with the remaining pesto mayo and breadcrumbs (pressing gently to adhere). Roast the coated fish 12 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven. [Airfryer: bake 10 minutes at 400F)

Step 3

Meanwhile, halve the lemon crosswise; remove the seeds. To the bowl of reserved pesto mayo, add the juice of 1 lemon half; stir to combine. Taste, then season with salt and pepper if desired. Evenly top the roasted vegetables with the juice of the remaining lemon half. Serve the roasted fish with the finished vegetables and pesto sauce (and steamed broccoli).

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