By Sarai Graves
Pesto salmon with roasted vegetables
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
64
Moderate
Nutrition per serving
Calories1670.8 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
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!
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