Basil Pesto Salmon With Roasted Vegetables

by Lizzy W   |   January 18, 2015   |   7 Comments

I’m always looking for new ways to spice up my salmon.  I didn’t even start eating it until about 2 years ago, but now I LOVE it.  I admit, I had to learn to love it because I know it’s healthy for me and I should be eating less burgers and more fish… but once I started experimenting with different recipes it’s one of my favorite go to weeknight meals!  This recipe is so incredibly easy, the pesto can be made days ahead of time, it took a grand total of about 20 minutes, and best of all its totally guilt-free! 

Ingredients (pesto):

• 1 bunch of fresh basil, about 4 oz.
• 1/2 cup + 2 tbsp olive oil
• 4 cloves of garlic
• 5 tbsp. Parmesan cheese
• pinch of sea salt
•  2.5 tbsp. pine nuts, toasted
• 1/4 cup frozen peas

Ingredients:

• 6 oz. salmon
• 1/4 tsp. Beazel’s lemon cajun seasoning
• salt and pepper, to taste
• red pepper flakes, pinch
• about 1 tsp. fresh lemon juice
• 1 sweet potato, peeled and cut
• 1 bunch of carrots, about 4-6, peeled
• olive oil

Directions (pesto):

• Combine all ingredients in a blender and puree until smooth.  You can do this step ahead of time and refrigerate up to about 3-4 days in a well sealed container.

Directions:

• Pre-heat oven to 400 degrees F.  Peel and slice sweet potato and carrots.  Toss and coat well with olive oil, salt, and pepper and place in the oven for about 15-20 minutes until tender.  While they are cooking start on the salmon.
• Coat salmon with olive oil, salt, pepper, red pepper flakes, cajun seasoning, and lemon juice.  Place in the oven with the vegetables for about 15 minutes, until the salmon turns a light pink.
• Once the salmon is done, coat well with pesto, plate with the vegetables and serve!!!