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Crispy Salmon with Pesto and Vegetables
Best ever crispy salmon topped with pesto and served with cheesy parmesan roasted cauliflower and broccoli. Cook the salmon on the stovetop or in an air fryer. This delicious 30-minute dinner is nutritious, gluten-free, and high protein!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 478 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 4 (6 oz) salmon fillets skin-on
- 1 head cauliflower (medium-sized) cut into bite-sized florets
- 1 head broccoli (medium-sized) medium-sized,
- 3 tablespoon olive oil or avocado oil
- 3 - 4 cloves garlic minced
- ⅓ cup fresh parmesan cheese grated
- ⅓ cup pesto I love this one or Trader Joe’s Vegan Kale, Cashew, Basil pesto
- 2 lemons halved
Instructions
- Preheat oven to 425°F and line baking sheet with parchment paper .
- In a mixing bowl, combine the cauliflower and broccoli florets with 1 tablespoon of olive (or avocado oil) and the minced garlic. Spread across the lined baking sheet and sprinkle with parmesan. Baked for 25 - 30 minutes, stirring halfway through. Remove when desired crispiness is achieved and they are fork-tender.
- In a small bowl, add pesto or salsa verde. If thick, add 1 Tablespoon of hot water. Repeat until you reach your desired consistency.
- Meanwhile, pat salmon dry with a paper towel and generously season with salt and pepper on both sides.
- Stovetop: When the vegetables have 10 minutes left, heat a pan over medium-high heat with 2 tablespoon of olive oil. When the oil is hot, place the salmon fillets skin-side down into the saute pan. Use your spatula to gently press the fish into the pan and cook for 90 seconds to brown and crisp the skin. Lower the heat to medium, and cook for 2 - 3 additional min. Gently flip the salmon fillets, and cook for additional 2 - 4 minutes, or until the desired doneness.
- Air Fryer: When the vegetables have 15 minutes left, preheat your air fryer to 380°F, place seasoned salmon fillets skin side down, and air fry for 8 – 10 minutes or until it reaches desired doneness.
- Plate cooked salmon with the rosted vegetables. Drizzle the top of your salmon with pesto and serve with a lemon wedge. Enjoy!
Cup of Yum
Notes
- Make it Keto: Replace the broccoli with another small head of cauliflower.
- TO STORE: Refrigerate in an airtight storage container for up to 4 - 5 days.
- TO REHEAT: Microwave for 1 -2 minutes. Do NOT reheat in a pan or in the oven.
Nutrition Information
Calories
478kcal
(24%)
Carbohydrates
19g
(6%)
Protein
45g
(90%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Cholesterol
99mg
(33%)
Sodium
304mg
(13%)
Potassium
1847mg
(53%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
1092IU
(22%)
Vitamin C
235mg
(261%)
Calcium
246mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 478
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 19g | 6% |
| Protein | 45g | 90% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 99mg | 33% |
| Sodium | 304mg | 13% |
| Potassium | 1847mg | 39% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1092IU | 22% |
| Vitamin C | 235mg | 261% |
| Calcium | 246mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.