Pesto Salmon

With Veggies

Pesto Salmon with Veggies

Seared salmon topped with fresh pesto and hearty veggies make this a perfect fall meal.
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: Basil, Broccoli, Cauliflower, fall, fish, Italian, Pesto, Recipes, Simple Recipes, Spinach, Squash, sweet potato, vegetables, Zucchini
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 927kcal


  • Cutting Board
  • Chef Knife
  • Food Processor
  • Sheet Tray
  • Saute Pan
  • Spatula
  • Heat resistant spoon/spatula


  • 10 oz Salmon
  • 1/4 bunch Broccoli florets
  • 1/4 bunch Cauliflower florets
  • 1/2 each Zucchini quarter and slice
  • 1/2 each Yellow Squash quarter and slice
  • 1 each Sweet Potato diced
  • 1 each Carrot peeled and diced
  • 1/2 each Onion diced
  • 4 oz Spinach
  • 10-12 leaves Basil
  • 2 cloves Garlic
  • 1 oz Walnuts
  • 2 oz Parmesan Cheese
  • 1/2 cup Olive Oil
  • Salt as needed
  • Pepper as needed


  • Preheat the oven to 350 F.
  • For the pesto pulse the basil, spinach, walnuts, garlic, parmesan, salt and pepper together. Add in the olive oil starting with half and add in more if needed for a sauce like consistency.
  • Toss the veggies with part of the pesto (reserve some pesto to top the salmon). Roast veggies in the oven 15-20 minutes or until tender.
  • Heat a saute pan on medium high, add in 1 Tbs oil. Sear salmon on each side and cook until your preferred doneness.
  • Top salmon with a bit of the pesto and serve over the veggies.
  • Enjoy!


Calories: 927kcal | Carbohydrates: 11g | Protein: 44g | Fat: 80g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 589mg | Potassium: 1340mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6355IU | Vitamin C: 85mg | Calcium: 464mg | Iron: 4mg

Leave a Reply