Pesto Salmon Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Servings
2
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Calories
902 kcal
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Course
Main Course, Dinner
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Cuisine
Greek
Pesto Salmon Recipe
Description
This Pesto Salmon Recipe layers salmon fillets coated with fresh pesto atop a bed of seasoned cherry tomatoes, diced Yukon gold potatoes, garlic, onion, and asparagus in an oven-proof pan. The vegetables are drizzled with olive oil and mixed with pesto before roasting at 425°F (220°C) for 30 minutes. This method both cooks the fish and softens the vegetables while infusing them with herbaceous flavor. The salmon remains moist and rich, complemented by the roasted potatoes' tender texture and the asparagus's slight crispness.
Bright lemon zest and a drizzle of lemon juice added just before serving add freshness and a subtle acidity that balances the richness of the pesto and salmon. This one-pan meal can be adjusted with different vegetables or fish types according to pantry supplies.
Notes mention that garlic cloves can be roasted with skins on to bring out a sweeter garlic flavor, and alternative vegetables like cauliflower or broccolini can be used in place of asparagus. Nutritional information is estimated due to ingredient variation.
Ingredients
- 1 onion small
- 2 garlic sliced, cloves
- 1 cup cherry tomato halved
- 2 potato cubed, Yukon gold variety
- ½ cup pesto
- ¼ cup extra virgin olive oil
- 2 salmon 6 oz each, fillets
- 4 oz asparagus trimmed and cut into one inch pieces, spears
- salt sea salt
- black pepper freshly ground
- chili flakes
- 1 lemon
Instructions
- Halve the cherry tomatoes, peel and cut the asparagus into one-inch-long pieces. Scrub clean and dice the potatoes and roughly chop the onion and garlic.
- Preheat the oven to 220°C/ 425°F. In a medium oven-proof pan, add the cherry tomatoes, diced potatoes, garlic and onion—drizzle half of the olive oil and season with sea salt. Take half of the pesto and mix it with the veggies.
- Remove the pan from the oven. Create a space in the middle with the help of a large spatula or spoon. Massage each salmon fillet with a full tablespoon of pesto.Tuck the salmon pieces between the veggies. Scatter the asparagus pieces all over the pan. Drizzle with the rest of the olive oil—return the pan to the oven and bake for 30 minutes.
- Right before serving, zest the lemon and drizzle lemon juice all over the dish.
Notes
- Roast garlic cloves with skins on to develop sweeter, milder flavor.
- Substitute asparagus with cauliflower, broccolini, or green beans to vary the vegetable components.
- Change the type of fish to suit availability or preferences while using the same roasting method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 902 kcal
% Daily Value*
| Calories | 902kcal | 45% |
| Carbohydrates | 46g | 15% |
| Protein | 43g | 86% |
| Fat | 61g | 94% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 99mg | 33% |
| Sodium | 677mg | 28% |
| Potassium | 1919mg | 41% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 2116IU | 42% |
| Vitamin C | 59mg | 66% |
| Calcium | 181mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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