Servings: 3 to 4 people
Sheet Pan Pesto Salmon and Carrots
Pesto salmon and carrots made quickly and easily on a sheet pan makes for a nutritious, anti-inflammatory immunity boosting meal
Ingredients
- 1 1/2 pounds salmon cut into fillets
- 1 bunch carrots with greens attached
- avocado oil
- 1/2 tsp sea salt
- 2 tsp ground paprika
Carrot Top Pesto:
- 1 bunch carrot tops stems discarded
- 1/2 cup raw walnuts
- 2 cups fresh basil loosely packed
- 2 Tbsp cider vinegar
- 1/2 cup avocado oil
- 1/2 tsp sea salt to taste
Instructions
- Preheat the oven to 400 degrees F and lightly oil or spray a large baking sheet.
- Place salmon fillets and carrots on the baking sheet. Sprinkle the salmon with sea salt and paprika. Drizzle the carrots liberally with avocado oil (or olive oil) and use your hands to coat carrots in oil. Sprinkle carrots with sea salt.
- Place sheet in the preheated oven and bake for 25 minutes, or until salmon is cooked through and has reached desired done-ness.
- While the salmon and carrots are baking, prepare the carrot top pesto.
- Spread the walnuts on a baking sheet and bake 3 to 4 minutes, until golden brown. Remove from oven and allow walnuts to cool.
- Add all ingredients for the pesto except oil to a food processor and pulse to chop. Note: remember you can add garlic and parmesan to the pesto if you are tolerant of either or both.
- Leaving the food processor on, stream the oil through the hole in the top until desired consistency is reached. Add more oil for a thinner sauce.
- Taste sauce for flavor and add sea salt to taste
- Serve salmon and carrots with carrot top pesto drizzled on top.
Nutrition
Serving: 1of 4, Calories: 596kcal, Carbohydrates: 3g, Protein: 46g, Fat: 44g, Fiber: 1g