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Pesto Crusted Salmon and Veggies
$17.01 recipe/$4.25 serving
Pesto crusted salmon with veggies is the perfect healthy dinner ready in under 20 minutes! This pesto salmon is gluten free, dairy free, low carb, Whole30 friendly recipe is baked in the oven with asparagus and tomatoes. Perfect for weeknight meals but fancy enough for guests!
Add basil, olive oil, lemon juice, salt and garlic powder to the food processor. Process on high 30 seconds to combine.
Add the walnuts to the food processor and process on high to combine, about 1 minute.
Add the spinach to the food processor and process on high, about 1 minute, scraping down the sides. Add 1-2 tbsp. of water if needed.
Pesto Salmon with veggies
Preheat the oven to 425F
Add parchment paper or foil to a large baking sheet. Spray the parchment with non-stick spray (avocado oil/olive oil).
Place salmon on the baking sheet. Divide the pesto between the salmon filets and spread it out with a spoon.
Add the asparagus and tomatoes to the sheet pan. Squeeze the lemon juice over the veggies and sprinkle them with salt and garlic powder.
Bake in 425F oven for 12 minutes.
Serve hot or room temperature.
Other veggies you could use:
Sliced bell peppers
Zucchini or summer squash(cut into coins)
Onions (white or red)
Broccoli Crowns, chopped small
Storage:Store the leftover salmon in the fridge for up to 3 days after cooking. You can reheat it in the oven (I like to use the toaster oven) or the air fryer for best results, or serve cold.Freezer: I wouldn’t recommend freezing this after cooking, however you can make the pesto ahead of time and freezing that for later use.