Baked Pesto Salmon with Roasted Vegetables
10min
20min
2
874
Chef's Note
For the best results, look for wild-caught salmon which tends to have better flavor. The dairy-free pesto can be store-bought to save time, but if you have a few extra minutes, making your own with basil, pine nuts, olive oil, garlic, and nutritional yeast instead of cheese creates an even more flavorful dish. This recipe is designed to hit your high-protein targets while keeping preparation simple for a weeknight.
Tags
Ingredients
12 oz salmon fillets
4 tbsp dairy-free pesto
1 cup cherry tomatoes
1 medium zucchini
1 large bell pepper
1 small red onion
1 large sweet potato
1 cup quinoa
2 tbsp olive oil
1 whole lemon
3 cloves garlic cloves
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
Instructions
- 1
Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
- 2
Rinse 1 cup of quinoa under cold water. Add to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- 3
Meanwhile, cut 1 zucchini, 1 bell pepper, and 1 small red onion into 1-inch chunks. Cut 1 large sweet potato into 1/2-inch cubes. Place all vegetables and 1 cup of cherry tomatoes on one baking sheet.
- 4
Drizzle vegetables with 1 tbsp of olive oil, sprinkle with 1 tsp of dried oregano, 1/2 tsp of salt, and 1/4 tsp of black pepper. Toss to coat evenly.
- 5
Mince 3 garlic cloves and sprinkle over the vegetables. Place in the oven and roast for 20 minutes, stirring halfway through.
- 6
While vegetables are roasting, place the 12 oz of salmon fillets on the second baking sheet. Season with 1/2 tsp of salt and 1/4 tsp of black pepper.
- 7
Spread 4 tbsp of dairy-free pesto evenly over the salmon fillets. Cut the lemon in half and squeeze juice from half the lemon over the salmon.
- 8
Place salmon in the oven during the last 12 minutes of vegetable roasting time. Salmon is done when it flakes easily with a fork.
- 9
Fluff the cooked quinoa with a fork and drizzle with remaining 1 tbsp of olive oil.
- 10
Serve salmon over a bed of quinoa with roasted vegetables on the side. Garnish with remaining lemon cut into wedges.
Nutrition Information (per serving)
874
52g
110g
26g
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