Pesto salmon with roasted vegetables

Name: Pesto salmon with roasted vegetables
Cuisine: American, Mediterranean
Ingredients: 4 (4-6 oz) salmon fillets; 1/3 cup pesto store-bought or homemade; 10 oz cherry tomatoes halved; 3 medium yellow potatoes cut jnto 1 inch pieces; 1 red onion cut into 1 inch wedges; 1/2 lb baby carrots

4 steps

I had completely forgotten I had this salmon. Christmas night nobody ate dinner because we all got a GI bug of some sort, and my husband spent the night on the bathroom floor. Long story short, I rediscovered the salmon, and made this dish. I made a feta pistachio pesto, but any pesto will do. So good with simple roasted vegetables.

Updated at: Thu, 17 Aug 2023 04:04:59 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories1672.6 kcal (84%)

Total Fat94.6 g (135%)

Carbs98.3 g (38%)

Sugars24.8 g (28%)

Protein111 g (222%)

Sodium629 mg (31%)

Fiber19.6 g (70%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 x 4 ozsalmon fillets

⅓ cuppesto

store-bought or homemade

10 ozcherry tomatoes

halved

3yellow potatoes

medium, cut jnto 1 inch pieces

1red onion

cut into 1 inch wedges

0.5 lbbaby carrots

Instructions

Step 1

1. Preheat airfryer to 400 or oven to 425. Toss potatoes, carrots, and onions on a sheet pan with olive oil, salt, and pepper to taste. Roast for 20 min. Until browned and carrots are softened.

Step 2

In the meantime prepare the salmon. Pat dry and season both sides with salt and pepper. Place into large cast iron skillet or baking dish. Top salmon fillets with pesto followed by cherry tomatoes.

Step 3

Bake salmon for 12-15 min into same oven used to cook the vegetables until opaque and flammable.

Step 4

Serve salmon alongside vegetables with optional drizzle of balsamic vinegar. Enjoy!