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–+ servings

Pesto Salmon with Veggies

Two Chef Mission
Seared salmon topped with fresh pesto and hearty veggies make this a perfect fall meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 2 people
Calories 927 kcal

Equipment

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

Ingredients
 
 

  • 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

Instructions
 

  • 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!

Nutrition

Calories: 927kcalCarbohydrates: 11gProtein: 44gFat: 80gSaturated Fat: 14gCholesterol: 97mgSodium: 589mgPotassium: 1340mgFiber: 4gSugar: 2gVitamin A: 6355IUVitamin C: 85mgCalcium: 464mgIron: 4mg
Keyword Basil, Broccoli, Cauliflower, fall, fish, Italian, Pesto, Recipes, Simple Recipes, Spinach, Squash, sweet potato, vegetables, Zucchini
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